This quick and nourishing pasta recipe combines greens with chickpeas and olives for a tasty, healthy dish. Specifically, this recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it's so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you've got a meal. Recipe from Wild About Greens* by Nava Atlas.
Search Results for: greens
Mixed Greens Salad with Apples, Carrots, and Pickled Beets
This recipe is for a simple, colorful salad of mixed greens, crunchy carrots, tart apples, and pickled beets that harmonizes well with everyday or holiday meals and adds little hands-on prep time. Photos by Evan Atlas. [Read more...]
Black Rice with Black-Eyed Peas and Greens
This Black Rice with Black-Eyed Peas and Greens recipe makes an attractive dish to serve hot or cold-an invigorating melange of flavors, textures and colors. I just love the way the corn, black-eyed peas, and greens look against the dark rice, but if brown rice is what you've got on hand, that will work, too. Adapted from Wild About Greens by Nava Atlas. [Read more...]
No-Chop Power Greens Salad
This no-chop power greens salad is the ultimate salad recipe! It's loaded with healthy ingredients and easy to throw together in just 5 minutes. Plus it's vegan and vegetarian friendly too.
Is this you: Are you someone who vows to eat more salad? Are you always promising yourself that you'll do better at eating some fresh raw foods with lunch or dinner?
Making a simple salad isn't a big deal most of the time, but there are times when chopping a bunch of veggies can be less than appealing - whether you're hurrying to pack your lunch or coming home tired after a long day.
Our no-chop power greens salad comes to the rescue!
There's nothing to it other than layering a few veggies (and seeds) that need no prep at all. And it's easy on the eyes, too.
With this salad, there's also no need to measure. Use as much as you need to make one salad or two, or more.
It doesn't get any simpler than that!
I love to simply drizzle my salad with a bit of extra virgin olive oil and balsamic vinegar. But you can also opt to use your own favorite dressing - this sesame ginger dressing is a great choice!
This no-chop power greens salad is:
- Easy to throw together in just 5 minutes!
- Versatile - use just about any greens, nuts, veggies, or seeds.
It's one of my favorite vegan salads, and also one of my favorite easy-to-pack vegan lunches.
More Vegan Recipes
If you love this power green salad, be sure to check out these other tasty ideas:
- Mango Lentil Salad with Cilantro Lime Dressing
- Mixed Greens Salad with Beets
- 50 Healthy Vegan Dinner Recipes
- Miso Power Bowls
Recipe
No-Chop Power Greens Salad
This no-chop power greens salad is the ultimate salad recipe! It's loaded with healthy ingredients and easy to throw together in just 5 minutes. Plus it's vegan and vegetarian friendly too.
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Servings:
Ingredients
- 2 cups Baby power greens mix see note
- ½ cup carrots pre-grated
- ½ pint cherry tomatoes or grape tomatoes, yellow or red
- ⅓ cup pitted olives black or green
- ¼ cup sunflower or pumpkin seeds
- oil and balsamic vinegar or your favorite salad dressing
Instructions
- For each salad, layer the greens, carrots, tomatoes, olives, and seeds on a plate or in a shallow bowl.
- As mentioned, there is really no need to measure! Just use as much or as little of each ingredient as you'd like.
- Drizzle with olive oil and balsamic vinegar, or top it with your own favorite salad dressing.
Notes
Find baby power greens near the spinach and spring mixes. What's included in power greens mix is baby kale, spinach, chard, and other greens.
Nutrition (Estimate per Serving)
Calories: 165kcalCarbohydrates: 12gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 388mgPotassium: 478mgFiber: 4gSugar: 5gVitamin A: 6021IUVitamin C: 29mgCalcium: 48mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Quick Gnocchi with Beans and Greens
Gnocchi, in case you haven't discovered them, are an Italian specialty that are mainly made of potato flour, with a little wheat flour. In other words, a bit of starchy comfort heaven. You use them the same way you'd use a chunky pasta; they're especially good enveloped in marinara sauce. We like gnocchi with beans and greens - all adding up to a classic Italian trio.
Some cooks like to make their own gnocchi, but no thanks, not us. The project takes a good hour or two and makes a floury mess of the kitchen. There are a number of vegan brands, one of which we depict below, and being the food hackers that we are, we'd prefer just opening the package and letting that be the beginning and end of it. [Read more...]
Savory Breakfast Bowls with Tempeh and Greens
A quick cooked cereal like oatmeal or a multi-grain blend makes a hearty breakfast, but there are some people, yours truly included, that don't enjoy sweet breakfasts. That's where these savory breakfast bowls come in. Topped with tempeh, avocado, and greens, these bountiful bowlfuls will keep you going all day.
Though this doesn't take long to make, it's probably more than what you'd want to do first thing in the early morning before work and school, so try it for a leisurely breakfast or brunch on the weekend. It's a fantastic thing to make if you're going to do any athletic activity! These bowls make an excellent lunch or dinner, too, paired with a simple slaw. [Read more...]
How to Prepare Collard Greens Easily and Quickly
Collard greens can look pretty intimidating — they range from large to gigantic, and look like they'd take hours to prep and even longer to cook. But this is totally not the case. If you know how to tame them, they're easily prepped and very quickly cooked. They're a boon to the plant-based diet, as they're a fantastic source of calcium (better than kale) and rich in vitamins, minerals, and micronutrients. Forget about the old way of cooking them in a bit pot of boiling water. That way, collards lose color, flavor, and nutrients. Prepping them with this easier, more contemporary technique preserves all that is great about collards. [Read more...]
Sesame Soba Noodles with Collard Greens and Tempeh Croutons
I'm a complete noodle fanatic, but a bowl of pasta with tomato sauce doesn't quite do the trick for me. For me, an ideal noodle dish is one in which veggies have at least equal billing. This Asian-flavored dish of soba noodles and calcium-rich collard greens is flavored with a triple dose of sesame (another great source of calcium): tahini, seeds, and oil. Another bonus - soba noodles made purely of buckwheat are gluten free. If that's not of concern to you, other long noodles - udon or even whole wheat spaghetti - can be substituted. Recipe by Nava Atlas, from Living the Farm Sanctuary Life* by Gene Baur with Gene Stone, © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. Reprinted by Permission of Rodale Books.
Recipe
Sesame Soba Noodles with Collard Greens and Tempeh Croutons
This Asian-flavored dish of soba noodles and calcium-rich collard greens is flavored with a triple dose of sesame (another great source of calcium): tahini, seeds, and oil.
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Servings:
Ingredients
Sauce
- ⅓ cup tahini
- ¼ cup lime juice
- 2 tablespoons reduced-sodium natural soy sauce or tamari or more if needed
- 2 tablespoons natural granulated sugar cane, coconut, or date or agave nectar
Tempeh croutons
- 2 teaspoons dark sesame oil
- 1 tablespoon reduced-sodium natural soy sauce or tamari
- 1 package 8 ounces tempeh, any variety, cut into ½" dice
Noodles
- 1 package 8 ounces soba (buckwheat) noodles
- 10 to 12 collard green leaves
- 1 tablespoon dark sesame oil
- 1 large red or yellow onion cut in half and thinly sliced
- ¼ small head green cabbage cut into long, narrow shreds
- 1 medium red bell pepper cut into long, narrow strips
- ½ cup chopped fresh cilantro basil, or Thai basil leaves, or more as desired
- 1 tablespoon black or tan sesame seeds Red-pepper flakes or Sriracha sauce
Instructions
- To make the sauce: In a small bowl, combine the tahini, lime juice, soy sauce or tamari, and sugar or agave nectar.
- To make the croutons: In a large or wide-bottomed skillet, heat the oil and soy sauce or tamari over medium heat. Add the tempeh and stir to coat. Increase the heat to medium-high and cook the tempeh until most sides are golden brown. Remove the tempeh croutons to a plate.
- To make the noodles: Cook the noodles according to package directions. When they're al dente, remove from the heat and drain.
- Meanwhile, cut the stems from the collard leaves with kitchen shears or a sharp knife. Stack 6 or so halves of leaves at a time. Roll the leaves up tightly from one of the narrow ends, almost like a cigar shape, then thinly slice them. Let them unroll to create ribbons of collard greens. Give them a good rinse in a colander.
- In the same skillet used to make the croutons, heat the oil. Add the onion and cook over medium heat until softened and golden. Add the collard ribbons, cover, and cook for 7 to 8 minutes, or until they wilt down a bit. Add the cabbage and bell pepper. Increase the heat and cook for 3 minutes, or just until the veggies are on the other side of raw. Remove the skillet from the heat.
- Add the cooked noodles to the pan and use a large fork to mix the noodles thoroughly with the veggies. Pour the sauce over the mixture. Add the cilantro or basil and sesame seeds. Scatter the croutons on top. Season with the pepper flakes or Sriracha to taste. This can be served warm or at room temperature.
Nutrition (Estimate per Serving)
Calories: 308kcalCarbohydrates: 32gProtein: 9gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gSodium: 780mgPotassium: 442mgFiber: 5gSugar: 11gVitamin A: 2398IUVitamin C: 76mgCalcium: 146mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
- Here are more recipes for enjoying Asian Noodles.
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Coconut Cauliflower Curry with Mustard Greens and Spinach
Pungent mustard greens are paired with mild spinach, and with the addition of mellow cauliflower, the result is a gorgeous and satisfying curried stew. Mustard greens, which are in fact a green often used in curries (as is spinach) most often come in really large bunches, so use as much as you'd like; the sharp flavor is well tamed by cooking. If you're not a fan of mustard greens, or just want to use a more familiar type of leafy green veggie, see the variations following the instructions. Recipe from Wild About Greens. Photo by Hannah Kaminsky, from her original review of this this book. [Read more...]
Japanese Soba Noodle Soup with Tofu and Greens
One thing I love about Asian-style soups is that they require little advance planning, and are ready to go from counter to soup pot to table in 30 minutes or less. I do find, though, that unlike other soups that benefit from long simmering and that taste even better after a day or so, Asian soups taste best just done. This is especially true in the case of noodle soups-the noodles absorb much of the broth when refrigerated overnight, leaving you with more of a noodle dish than a soup. [Read more...]
Mixed Greens with Pears, Cranberries, and Pecans
Bosc pears that are just slightly underripe are perfect in this salad that’s simple enough for everyday, yet festive enough for holiday meals. Contrasted with the crunch of pecans and and the sweetness of dried cranberries, this salad is a party for the palate. Photos by Rachael Braun. [Read more...]
Miso Soup with Sweet Potatoes and Greens
Sweet potato and tender greens (choose from spinach, arugula, watercress, or tatsoi) synergize nicely in this quick miso soup. I prefer mellow white miso as the base for this soup, but use whatever variety of miso you like best, such as dark and hearty hatcho or barley miso. Photos by Evan Atlas. [Read more...]
Hearty Lentil and Potato Soup with Leafy Greens
This satisfying soup features lentils, potatoes (and optional sweet potatoes) and greens, a trio of compatible ingredients in a mildly curried broth. This is a wonderful soup to come home to on a cold late fall or winter day, so make it on a quiet Sunday and enjoy it when you come home from work the next day. It’s also a good choice to pack in a Thermos, to take to work or school.
Serves: 6 to 8
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 to 6 cloves garlic, minced
- 1 cup raw brown or green lentils, rinsed
- 1 large celery stalk, diced
- 6 cups water
- 2 large potatoes, scrubbed and diced (or use 1 large potato and 1 medium-large sweet potato)
- 15- to 16-ounce can diced tomatoes, undrained (try fire-roasted for extra flavor)
- 2 to 3 teaspoons good-quality curry powder, or more, to taste
- 1 tablespoon salt-free seasoning blend (like Frontier or Mrs. Dash)
- 6 to 8 ounces leafy greens, washed, stemmed, and chopped (use chard, kale, collard greens, spinach, or arugula - or a combination of whatever you have on hand)
- ¼ cup chopped fresh cilantro, optional
- Juice of ½ lemon
- Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Add the lentils, celery, garlic, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Add the potatoes, tomatoes, and curry powder, and seasoning blend, and simmer gently until the potatoes and lentils are tender, about 20 to 30 minutes longer.
Stir in the greens, cilantro, and lemon juice. Adjust the consistency with more water as needed, then season with salt and pepper. Simmer over very low heat for another 5 minutes. Serve at once or if time allows, let stand off the heat for an hour or so, then heat through before serving.
- Here are more recipes for Lentils and Peas.
- Here are more Warming Winter Soups.
Potatoes and Collard Greens with Vegan Sausage
Here's a hearty dish of potatoes and vegan sausage, highlighting calcium-rich collard greens. It's so hardy, that all you need is a simple salad or slaw to complete the meal. Photos by Evan Atlas.
Serves: 4 to 6
- 4 medium-large Yukon gold or red-skinned potatoes
- 1 large sweet potato
- 2 tablespons extra-virgin olive oil
- 3 to 4 cloves garlic, minced
- 1 good-sized bunch collard greens (8 to 10 ounces)
- 2 links Tofurky or Field Roast vegan sausage, cut into ½-inch-thick slices
- ¼ cup white wine, vegetable broth, or water
- Leaves from 2 sprigs fresh rosemary,
or 1 to 2 teaspoons dried rosemary leaves, to taste - 1 teaspoon sweet paprika
- ¼ teaspoon dried hot red pepper flakes, or to taste
- Salt and fresly ground pepper to taste
Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into ½-inch-thick half circles.
Cut away the thick mid-ribs from the collard greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into thick strips.
Heat the oil in a large skillet or steep-sided stir-fry pan. Add the garlic and sauté over low heat until golden.
Add the potatoes, collards, sausage, and wine (or broth or water). Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and suasage are touched with golden spots here and there.
Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and pepper and serve.
Nutrition Information:
Per Serving (based on 4 servings): 318 calories; 43g carbs; 12g fat; 15g protein; 226mg sodium
- Find lots more recipes on VegKitchen for kale, collards, and other hardy greens.
- Here are more easy, tasty potato recipes.
- Find more of VegKitchen's Vegan Dinner Recipes and more Tofu, Tempeh and Vegan Sausage Main Dishes.
- Here are more vegan sausage recipes.
How to Make Basic Baked Kale Chips (with a Collard Greens variation)
Here's a simple how-to for making kale chips. One of the trendiest and most popular things to do with kale is to transform it into crispy chips for snacking. Though I'm more partial to raw kale salad, kale chips enthusiasts report that once these are out of the oven, they're instantly devoured by snackers of all ages. [Read more...]
Puree of Spring or Summer Greens
Here’s a soup designed to make the most of kale or chard, spinach, arugula, and lettuces when they become too abundant. When greens threaten to take over the fridge, I turn to this recipe, which has become an annual tradition! If you love greens and have plenty of them, you’ll find this nourishing recipe useful as well as delicious. Make sure all greens are very well washed. Adapted from Vegan Soups and Hearty Stews for All Seasons.
Stir-Fried Tofu with Spring Greens
This easy stir-fry highlights fresh, quick-cooking spring greens, combined with tofu. See the note below for suggestions on which leafy greens to use; you can vary it each time. My favorite is baby bok choy! [Read more...]
Cold Sesame-Ginger Soba Noodles and Greens
This simple cold soba noodle dish is laced with lots of kale or collard greens and flavored with a piquant ginger dressing. For an easy meal, serve with veggie spring rolls from your natural foods store's frozen foods section, and a platter of slices of baked tofu, tomatoes and cucumbers. Photos by Evan Atlas. [Read more...]
Simple Sautéed Garlicky Greens (Kale, Collards, or Chard)
This is a basic way to prepare sautéed chard, kale, or collard greens — the classic olive oil and garlic sauté. Sometimes simple is best; this is definitely true when it comes to something as good as leafy greens! [Read more...]
Seitan and Polenta Skillet with Fresh Greens
There’s something enticing about the seitan/polenta synergy, and with the addition of greens, results in a great-looking, hearty dish. Serve with a simple potato dish and salad or slaw. Recipe adapted from Vegan Express. Photo by Susan Voisin.
Mixed Greens Salad with Avocado, Apples, and Baked Tofu
This luscious salad adds substance to a meal when served with light main dishes, and makes a nice at-home lunch on weekends and holidays. This is a tasty salad to stuff into a pita or wrap up. Or, for a light meal, serve with soup and fresh bread. [Read more...]
Curried Red Lentil Soup with Sweet Potatoes and Greens
Both nourishing and sublimely satisfying, this thick soup incorporates fall’s first sweet potatoes with seasonal greens. Red lentils, which cook to a warm golden color, are available in natural food stores and ethnic groceries. Adapted from Vegan Soups and Hearty Stews for All Seasons. [Read more...]
Jerusalem Artichoke Salad with Greens and Herbs
Here's a colorful and crunchy salad featuring Jerusalem artichokes, the misnamed underground tubers of a native American sunflower; they have nothing to do with Jerusalem and aren't related to artichokes. In season in the late fall, they are quite fitting to serve as part of Thanksgiving dinner. Those who haven't had them will find them surprising and exotic, kind of a crunchy cross between water chestnuts and potatoes.
Sweet and White Potato Salad with Mixed Greens
This potato salad, combining white or golden potatoes and sweet potatoes is one I often make for company. It's so pretty, perched on mixed greens and ringed with grape tomatoes and avocado, yet is incredibly easy to prepare. It's wonderful for summer and early fall potlucks and other gatherings. [Read more...]
BBQ Tempeh Bacon with Black-Eyed Peas and Greens
Bites of tart apple add a delightful flavor twist to this hearty dish of BBQ tempeh bacon with black-eyed peas and greens. Serve with sweet potatoes or fresh corn and coleslaw for a satisfying meal that comes together in one skillet in well under an hour, with minimal cleanup for a weeknight dinner that still feels like Southern comfort food.
Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Smoky tempeh strips. Pre-seasoned smoky/bacon-style tempeh gives this dish its "bacon" flavor without any extra work — finely chop it so it browns quickly and distributes through the dish rather than clumping in large pieces.
- Black-eyed peas. Hearty and slightly earthy; canned works just as well as cooked from dry for a quick weeknight version, and cuts a good chunk of time off the recipe.
- Granny Smith apple. Its tartness cuts through the richness of the tempeh and barbecue sauce — a firm, tart apple works better here than a sweet one, which can make the whole dish taste candy-sweet.
- Vegan barbecue sauce. Our Quick Vegan Barbecue Sauce is a great homemade option, or use your favorite all-natural bottled brand.
- Chard or spinach. Adds a healthy dose of greens right in the pan — chard needs a bit more cooking time than tender spinach, so add it a minute or two earlier.
- Onion and garlic. The aromatic base that builds flavor before the tempeh and sauce go in — don't skip sauteing the onion until it's genuinely translucent.
Variations
- Use kale instead. Kale works wonderfully here too, but needs more cooking time than chard or spinach — start steaming it separately just before starting the dish, then stir it in at the end once it's tender.
- Make it spicier. A dash of hot sauce or a pinch of cayenne in with the barbecue sauce adds some heat.
- Swap the beans. Pinto or kidney beans work in place of black-eyed peas if that's what you have on hand.
- Add sweet potato. Diced and roasted separately, it makes a nice bed to serve this over, echoing the classic Southern pairing.
- Add a splash of apple cider vinegar. A little extra tang at the end brightens the whole dish, especially if your barbecue sauce leans sweet.
Tips for the Best BBQ Tempeh Bacon with Black-Eyed Peas and Greens
- Chop the tempeh finely. Smaller pieces brown more evenly and mimic the texture of bacon bits better than larger chunks.
- Let the sauce reduce. Cooking the barbecue sauce down with the beans and apple for the full 10 minutes concentrates the flavor rather than leaving the dish watery.
- Don't overcook the greens. Spinach only needs a couple of minutes; chard needs a bit longer. Either way, pull them off the heat while they're still bright green.
- Taste before adding extra salt. Between the tempeh seasoning and the barbecue sauce, this dish often needs little to no additional salt.
- Use a wide skillet. This helps the tempeh brown rather than steam, which matters a lot for getting that bacon-like texture.
Make Ahead & Storage
This dish keeps well in the refrigerator for up to 4 days, and like many bean and tempeh dishes, the flavor deepens after a day. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much, since it will continue to reduce as it sits and reheats.
How to Serve
Serve at once alongside sweet potatoes, fresh corn, or coleslaw for a well-rounded meal.
Recipe
BBQ Tempeh Bacon with Black-Eyed Peas and Greens
Bites of tart apple add a delightful flavor twist to this hearty dish of BBQ tempeh bacon with black-eyed peas and greens.
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Servings:
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 to 3 cloves garlic minced
- 6 ounce package smoky tempeh strips finely chopped
- 1 ½ to 2 cups cooked black-eyed peas or one 15- to 16-ounce can, drained and rinsed
- 1 medium Granny Smith apple diced
- ⅔ cup vegan barbecue sauce homemade or your favorite all-natural brand
- 10 to 12 ounces chard or spinach well washed, stemmed, and chopped
Instructions
- Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent.
- Add the garlic and tempeh and sauté, stirring frequently, until golden and just beginning to brown lightly.
- Stir in the black-eyed peas, apple, and barbecue sauce. Cook over medium-high heat for 10 minutes or until the sauce is reduced.
- Add the greens, then cover until wilted. Stir in, then cook for another 2 minutes or so for spinach, or 4 minutes for chard, until tender but still bright green. Serve at once.
Notes
This is also wonderful with kale, but it needs more cooking time than chard or spinach. Start steaming it separately just before starting the dish; once cooked to your liking, stir it in at the end.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
- Here are more tempeh recipes.
- Here are more recipes for hardy greens.
- Here are more of VegKitchen's Vegan Dinner Recipes and more Tofu, Tempeh and Vegan Sausage Main Dishes.
Vegan Spring Greens Salad with Endives and Oranges
Here's a lovely and refreshing salad with tender greens, Belgian endives, and tiny oranges. A hint of citrus and toasted almonds add to the fresh flavor, making this a nice change of pace from an everyday tossed salad without much extra effort — the kind of salad that looks like it took real work but comes together in about 15 minutes.
Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Mixed greens. Use a mild lettuce such as Boston or butter mixed with any combination of sorrel, arugula, dandelion greens, watercress, and a small amount of tender Asian greens such as mizuna — or simply use a good store-bought mixed baby greens blend.
- Belgian endives. Add a pleasant, slightly bitter crunch that balances the sweet oranges — look for firm, tightly closed heads with pale, almost white leaves for the mildest flavor.
- Seedless oranges. Bring bright citrus sweetness — small varieties like clementines or mandarins work especially well since they section easily.
- Toasted almonds. Add crunch and nutty flavor — toast them first for the best taste, since raw almonds taste flat by comparison.
- Orange zest. A small addition that heightens the citrus flavor throughout the whole salad, not just where the orange segments happen to land.
Variations
- Swap the nuts. Toasted pecans or walnuts work well in place of almonds, or use toasted pepitas for a nut-free option.
- Add cheese. A sprinkle of vegan feta or goat-style cheese adds richness and a nice salty contrast to the sweet oranges.
- Skip the endive. If you can't find it, thinly sliced radicchio makes a good substitute with a similar pleasant bitterness.
- Make it a main. Add some cooked quinoa or chickpeas to turn this side salad into a light lunch.
- Add pomegranate seeds. Their jewel-toned pop adds color and a tart burst that plays well with the sweet orange.
Tips for the Best Spring Greens Salad
- Don't skip the orange zest. It's optional but highly recommended — it heightens the citrus flavor throughout the salad in a way the segments alone can't.
- Toast the almonds. A few minutes in a dry skillet, stirring often, brings out their flavor and adds a warm aroma to the finished salad.
- Slice the endive thinly. This keeps its texture pleasant rather than tough or overly bitter in any one bite.
- Section the oranges over the bowl. This catches any juice that escapes and lets it become part of the dressing instead of going to waste.
- Toss just before serving. This keeps the greens crisp and fresh rather than wilting under the dressing.
Make Ahead & Storage
The greens and endive can be washed and stored in the fridge a day ahead, and the almonds can be toasted in advance and kept in a sealed container at room temperature. Hold off on sectioning the oranges and tossing everything together until just before serving, since the citrus juice will wilt the greens if it sits too long.
How to Serve
Serve at once as a bright, refreshing salad alongside any spring meal, or as a starter course before a heartier main dish.
Recipe
Vegan Spring Greens Salad with Endives and Oranges
A lovely and refreshing salad with tender greens, Belgian endives, and tiny oranges, brightened with a hint of citrus and toasted almonds.
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Ingredients
- 6 cups washed and torn mixed greens see note
- 2 Belgian endives thinly sliced
- ¼ cup thinly sliced red onion
- 2 to 3 small seedless oranges peeled and sectioned
- ¼ cup toasted sliced or slivered almonds
- 1 tablespoon extra-virgin olive oil or fragrant nut oil
- 2 tablespoons white balsamic or white wine vinegar
- 2 tablespoons orange juice
- zest of ½ orange optional, but highly recommended
Instructions
- Combine all of the ingredients in a salad bowl and toss together. Serve at once.
Notes
Use a mild lettuce such as Boston or butter mixed with any combination of sorrel, arugula, dandelion greens, watercress, and tender Asian greens such as mizuna in small quantities. Or, just keep it simple and use mixed baby greens.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Here are more recipes for colorful green salads and leafy spring greens.
Pink Beans with Spring Greens
Leafy spring greens like spinach, arugula, or watercress pair beautifully with pink beans in this simple, garlicky skillet dish. It comes together entirely on the stovetop in about 30 minutes, making it an easy weeknight dinner that still feels like it took real effort.
Key Ingredients & Substitutions
- Pink beans. Canned or home-cooked both work well. Pinto beans make a fine substitute if pink beans aren't available, since the two are closely related and similar in texture.
- Spring greens. Baby spinach, arugula, watercress, and tatsoi all work, alone or combined — use whatever looks best at the market, or a mix of two for more complexity.
- Garlic. This dish leans garlicky on purpose — don't be shy with it, since the beans and greens are otherwise fairly mild.
- Chili powder. Adds warmth without heat. A good-quality blend makes a real difference here, since cheaper blends can taste dusty rather than warm.
- Olive oil. Used generously, it carries the garlic flavor through the dish and helps wilt the greens without them tasting steamed.
Variations
- Add protein. A handful of cubed tofu or tempeh turns this into a heartier main dish.
- Make it spicier. A pinch of red pepper flakes or a diced fresh chile adds heat.
- Swap the beans. Pinto, black, or cannellini beans all work in place of pink beans.
- Add citrus. A squeeze of lime brightens the finished dish.
- Make it a bowl. Serve over rice or quinoa for a more substantial meal.
- Add tomatoes. A handful of halved cherry tomatoes stirred in near the end adds juiciness and color.
Tips for the Best Pink Beans with Spring Greens
- Don't rush the garlic. Cooking it low and slow until just golden brings out its sweetness without bitterness.
- Add greens in batches. They cook down a lot, so adding them a bit at a time makes them easier to fit in the pan.
- Rinse canned beans well. This removes excess sodium and helps the sauce stay clean, not starchy.
- Season at the end. Taste and adjust salt and pepper only after everything is combined, since the beans and their liquid both carry some salt already.
- Use a wide skillet. This gives the greens room to wilt down without steaming into a soggy pile in the center of the pan.
Make Ahead & Storage
This dish keeps well in the refrigerator for up to 3 days, though the greens will soften further as they sit. Reheat gently on the stovetop with a splash of water or olive oil to loosen things back up.
How to Serve
Serve warm on its own, over rice, or alongside warm crusty bread. It's a satisfying weeknight dinner that comes together in about 30 minutes, and leftovers reheat well enough to make a quick lunch the next day.
Recipe
Pink Beans with Spring Greens
Leafy spring greens like spinach, arugula, or watercress pair beautifully with pink beans in this simple, garlicky skillet dish.
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Servings: to 6
Ingredients
- 1 ½ tablespoons extra-virgin olive oil
- 3 to 4 cloves garlic minced
- 3 scallions sliced, or a good-sized bunch garlic chives, minced
- 3 to 3 ½ cups cooked pink beans or two 15- to 16-ounce cans, drained and rinsed
- 1 teaspoon good-quality chili powder
- 6 to 8 ounces small-leaf spring greens baby spinach, baby arugula, watercress, tatsoi, or any combination, rinsed well
- salt and freshly ground pepper to taste
Instructions
- Heat the oil in a large skillet over low heat. Add the garlic and saute until it just begins to turn golden, then add the scallions and saute until they soften slightly.
- Stir in the beans and chili powder and cook over medium heat until heated through.
- Add the greens to the skillet in 2 to 3 batches, covering and cooking down until wilted before adding the next batch, until all the greens fit in the pan.
- Season to taste with salt and pepper and serve at once.
Nutrition (Estimate per Serving)
Calories: 186kcalCarbohydrates: 26gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 418mgPotassium: 519mgFiber: 9gSugar: 3gVitamin A: 721IUVitamin C: 14mgCalcium: 63mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Garlicky Greens with Seitan and Soy Sausage
Vegan sausage is a fun protein source that provides plenty of flavor and spice to a meal. The bold taste of Tofurky or Field Roast sausage provides a perfect foil for fresh greens, and the seitan adds a meaty, satisfying chew alongside it. This is a hearty, garlicky skillet dish that comes together quickly and makes a satisfying weeknight dinner.
Photos by Evan Atlas.
Key Ingredients & Substitutions
- Seitan. Adds a meaty, chewy texture that holds up well to sauteing — look for it near the tofu in most well-stocked grocery stores.
- Tofurky or Field Roast vegan sausage. These brands are made with tofu and seitan rather than textured soy protein, giving them a more satisfying bite than some other faux sausages — use whatever variety you like best.
- Chard or kale. Green chard or lacinato kale work especially well here, wilting down into a tender, garlicky base for the seitan and sausage.
- Baby spinach. Added at the end for a quick wilt, it rounds out the greens with a milder, more delicate flavor.
- Garlic. This dish leans garlicky on purpose — don't be shy with it, since the greens and proteins are otherwise fairly mild.
Variations
- Add beans. A can of drained, rinsed white beans or chickpeas stirred in with the greens adds extra heartiness.
- Make it spicier. Increase the red pepper flakes, or add a diced fresh chile along with the garlic.
- Swap the greens. Collard greens or mustard greens both work well in place of chard or kale, though they may need a few extra minutes to become tender.
- Add a squeeze of lemon. A little fresh lemon juice stirred in at the end brightens the whole dish.
Tips for the Best Garlicky Greens with Seitan and Sausage
- Brown the seitan and sausage well. Getting good color on most sides before adding the garlic builds a much deeper flavor for the whole dish.
- Don't overcook the greens. Chard and kale should be tender but still have some texture — check them a minute or two before the suggested time and adjust.
- Add the spinach last. It wilts much faster than chard or kale, so stirring it in at the end keeps it from turning mushy.
- Use a wide skillet. This gives the greens room to wilt down evenly without steaming into a soggy pile in the center of the pan.
Make Ahead & Storage
This keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or wine if the pan seems dry.
How to Serve
Serve this hearty dish with a simple grain or noodles, and a colorful salad. Explore VegKitchen's Vegan Dinner Recipes, more seitan main dishes, and more vegan sausage recipes.
Recipe
Garlicky Greens with Seitan and Vegan Sausage
Vegan sausage is a fun protein source that provides plenty of flavor and spice to this Garlicky Greens with Seitan and Vegan Sausage.
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Servings: to 6
Ingredients
- 1 ½ tablespoons olive oil
- 8 ounces seitan cut into small bite-sized chunks
- 2 Tofurky or Field Roast vegan sausage links any variety, cut into ¼-inch slices
- 4 to 5 garlic cloves minced
- 1 good-size bunch chard or kale 10 to 12 ounces - especially good with green chard or lacinato kale
- ¼ cup white wine or water
- 3 to 5 ounces baby spinach
- Salt and freshly ground pepper to taste
- Dried hot red pepper flakes to taste
Instructions
- Heat the oil in a wide skillet or stir-fry pan. Add the seitan and sausage and sauté over medium-low heat until golden-brown on most sides, stirring frequently.
- Stir in the garlic and continue to sauté until golden, stirring frequently.
- Meanwhile, trim the stems and midribs from the greens, rinse well, and chop. Add the greens and wine to the skillet (if using kale, add water as needed to keep the skillet moist).
- Cover and cook 5 to 7 minutes for the chard and 6 to 8 minutes for the kale, or until the greens are cooked to your liking. Stir occasionally and don't overcook!
- Add the spinach, cover, and cook briefly until wilted, then uncover and cook for another minute or so. Season with salt, pepper, and red pepper flakes, then serve.
Nutrition (Estimate per Serving)
Calories: 297kcalCarbohydrates: 9gProtein: 31gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 305mgPotassium: 187mgFiber: 3gSugar: 1gVitamin A: 2728IUVitamin C: 11mgCalcium: 282mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Easy Vegan Cornbread
This vegan cornbread comes together in one bowl with pantry staples you probably already have, and it bakes up golden, lightly sweet, and perfectly crumbly — no eggs, buttermilk, or dairy butter required.
Key Ingredients & Substitutions
- Cornmeal. The backbone of any cornbread — it's what gives this bread its signature texture and corn flavor. Use a medium or fine-grind yellow cornmeal for a classic Southern-style crumb; coarser stone-ground cornmeal works too, but the texture will be a bit more rustic.
- All-purpose flour. Balances the cornmeal so the loaf holds together instead of crumbling apart. A 1:1 gluten-free baking blend can be swapped in if needed.
- Granulated sugar. Just a quarter cup for a hint of sweetness. Cut it back for a more savory, old-fashioned cornbread, or use a little more if you like yours closer to cornbread cake.
- Baking powder. The only leavener here, so make sure yours is fresh — old baking powder is the most common reason cornbread comes out flat and dense.
- Unsweetened plant milk. Almond, soy, or oat milk all work well. Soy milk curdles the most readily when mixed with vinegar, which gives the closest texture to traditional buttermilk cornbread.
- Neutral oil. Vegetable, canola, or melted coconut oil all work for the batter, plus you'll want a little extra for greasing the pan or skillet.
- Apple cider vinegar. Mixed with the plant milk, this creates a quick vegan "buttermilk" that reacts with the baking powder for extra lift and a slightly tangy flavor.
- Ground flaxseed. Mixed with water to make a flax egg, which binds the batter the way an egg would in a traditional recipe. Ground flaxseed meal keeps well in the freezer, so it's worth having on hand for other baking projects too.
Helpful Tips
Make the vegan buttermilk first. Stirring the apple cider vinegar into the plant milk right at the start of the recipe gives it time to curdle slightly while you measure out everything else, so it's ready to go the moment you need it.
Don't skip the flax egg's resting time. Ground flaxseed needs about five minutes in water to turn thick and gel-like. If you rush this step and add it to the batter while it's still watery, the cornbread won't hold together as well once sliced.
Preheat a cast iron skillet for the best crust. If you have a cast iron skillet, heating it in the oven while it preheats means the batter starts sizzling the second it hits the pan, which builds a deeply golden, slightly crisp crust on the bottom and edges. A room-temperature 8x8-inch baking pan works fine too — the crust just won't be quite as crackly.
Stir the batter as little as possible. Once the wet and dry ingredients meet, stir only until you no longer see streaks of flour. A few small lumps are completely normal; overmixing develops the gluten in the flour and makes the finished cornbread noticeably tougher.
Test for doneness with a toothpick, not a timer. Ovens vary, and a hot cast iron skillet bakes faster than a room-temperature pan. Start checking at the 20-minute mark by inserting a toothpick into the center — it's done as soon as it comes out clean or with just a few dry crumbs clinging to it.
Variations
- Jalapeño cornbread. Fold 1 to 2 tablespoons of finely diced jalapeño into the batter for a spicy kick that pairs especially well with a bowl of chili.
- Sweet corn cornbread. Stir in ½ cup of fresh, frozen, or drained canned corn kernels for pops of sweetness and texture in every bite.
- Maple cornbread. Swap the granulated sugar for 3 tablespoons of maple syrup and reduce the plant milk by 2 tablespoons to keep the batter from getting too thin.
- Herb and garlic cornbread. Add a teaspoon of dried thyme or rosemary and a minced garlic clove for a savory, herby loaf that's great alongside soup.
- Cornbread muffins. Divide the batter among a greased 12-cup muffin tin and bake at the same temperature for about 15 minutes, until a toothpick comes out clean.
- Gluten-free cornbread. Substitute a 1:1 gluten-free flour blend for the all-purpose flour; just double-check your baking powder and cornmeal are labeled gluten-free too.
Serving Ideas
Cornbread and chili are a classic pairing for good reason — the slightly sweet crumb is the perfect foil for something rich and spicy. Try a warm square alongside a bowl of A Big Pot of Really Good Chili, Classic Vegetarian Chili, or Sweet Potato Black Bean Chili for a satisfying, stick-to-your-ribs meal.
It's just as at home on a Southern-style spread. Serve it next to a pot of Vegan Hoppin' John and a pile of greens for a comforting New Year's or Sunday dinner, or crumble leftover slices into your favorite stuffing recipe if you want to go the traditional Thanksgiving route.
For breakfast or a snack, simply split a warm piece and add a swipe of vegan butter and a drizzle of maple syrup or a spoonful of jam. Any leftover cornbread also makes a great base for a quick vegan cornbread pudding or savory bread crumbs.
Storing & Freezing
Store leftover cornbread tightly wrapped or in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Cornbread dries out quickly once cut, so keep the container as airtight as possible and bring pieces back to room temperature (or warm them briefly) before serving.
To freeze, let the cornbread cool completely, then wrap individual pieces tightly in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or in the microwave, then warm briefly in a low oven or toaster oven to refresh the crust before serving.
More Southern-Style Vegan Recipes
If you loved this recipe, here are a few more you might enjoy:
- Vegan Cornbread Stuffing
- Vegan Hoppin' John (Rice and Black-Eyed Peas)
- Green Chile Cornbread
- Maple-Baked Beans and Cornbread Casserole
Recipe
Easy Vegan Cornbread
This one-bowl vegan cornbread is golden, lightly sweet, and perfectly crumbly, with a crisp crust if you bake it in a hot cast iron skillet. No eggs, buttermilk, or dairy butter needed.
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Servings: servings
Ingredients
- 1 cup cornmeal (140g)
- 1 cup all-purpose flour (120g)
- ¼ cup granulated sugar adjust to taste — use less for a more savory cornbread (50g)
- 1 tablespoon baking powder (14g)
- ½ teaspoon salt (3g)
- 1 cup unsweetened plant milk almond, soy, or oat all work (240ml)
- ⅓ cup neutral oil vegetable or melted coconut oil, plus extra for greasing (79ml)
- 1 tablespoon apple cider vinegar (15ml)
- 1 tablespoon ground flaxseed for the flax egg (7g)
- 3 tablespoons water for the flax egg (44ml)
Instructions
- Preheat the oven to 400°F (200°C). If you're using a cast iron skillet, place it in the oven while it preheats so it gets nice and hot.
- Make the flax egg by stirring together the ground flaxseed and water in a small bowl. Let it sit for about 5 minutes, until it turns thick and gel-like.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, combine the plant milk and apple cider vinegar and let it sit for a minute so it curdles slightly (this creates a simple vegan buttermilk). Whisk in the oil and flax egg.
- Pour the wet ingredients into the dry ingredients and stir just until combined — a few lumps are fine, but don't overmix, or the cornbread will turn out tough.
- Grease an 8x8-inch baking pan, or carefully remove the hot skillet from the oven and add a little oil, swirling to coat the bottom and sides (it should sizzle slightly). Pour in the batter and smooth the top.
- Bake for 20 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 to 10 minutes before slicing and serving.
Notes
The hot skillet gives a crispier, slightly caramelized crust on the bottom and edges — if you have the time, that step is worth it, but the baking pan version comes out just as tasty and moist. Makes one 8x8-inch pan or one 10-inch cast iron skillet.
Nutrition (Estimate per Serving)
Calories: 225kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 324mgPotassium: 90mgFiber: 2gSugar: 6gCalcium: 60mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Sephardic Stewed White Beans
This simple stew of white beans in a savory tomato sauce is a common Sephardic dish, served year-round at holidays like Hanukkah and Rosh Hashanah, and everyday meals too. It's the kind of humble, comforting dish that shows up on Sephardic tables generation after generation, and it comes together with pantry staples you likely already have on hand. The dish's roots run deep across the Ladino-speaking Jewish diaspora, with versions of stewed beans in tomato sauce showing up from Turkey to Morocco, each region adding its own touch of spice or herb.
Key Ingredients & Substitutions
- Cannellini or navy beans. Either works beautifully — use canned for convenience or home-cooked if you have some on hand.
- Sweet paprika. A mix of sweet and smoked paprika adds extra depth if you have both on hand.
- Crushed tomatoes. Forms the base of the savory sauce — look for a good-quality brand for the best flavor, since this dish has few ingredients and each one matters.
- Onion and celery. The aromatic base that gives the stew its savory backbone before the tomatoes go in.
- Fresh parsley. A generous garnish brightens the finished dish — don't skip it, since it adds a fresh contrast to the rich sauce.
Variations
- Add greens. Stir in a few handfuls of spinach or chard near the end of cooking for extra nutrition and color.
- Make it spicier. A pinch of red pepper flakes or a dash of harissa adds heat.
- Add garlic. A minced clove or two sauteed with the onion deepens the flavor.
- Swap the beans. Chickpeas or gigante beans both work well in this sauce.
- Add a cinnamon stick. Simmered in with the sauce and removed before serving, it adds a subtle warmth common in Sephardic cooking.
- Make it heartier. Thin the sauce with an extra cup of vegetable broth and stir in cooked orzo or rice for a more soup-like main dish.
Tips for the Best Sephardic Stewed White Beans
- Cook the onion and celery until truly golden. This builds the base flavor for the whole dish — don't rush this step.
- Simmer low and slow. A gentle 30-minute simmer lets the beans soak up the sauce without breaking apart into mush.
- Taste before serving. Adjust the salt, pepper, and sweetness to your liking right at the end, since canned beans and tomatoes vary in seasoning.
- Don't skip the parsley garnish. It adds a fresh contrast to the rich, savory stew.
- Use a wide, shallow pot if possible. This helps the sauce reduce and thicken more quickly than a tall, narrow pot.
Make Ahead & Storage
This stew keeps well in the refrigerator for up to 5 days, and the flavor deepens overnight as the beans continue to absorb the sauce. It also freezes well for up to 3 months, making it a good dish to batch ahead of a holiday.
How to Serve
Serve hot as a main dish with crusty bread for sopping up the sauce, or as a hearty side alongside other holiday dishes like roasted vegetables or a simple green salad. It also makes a satisfying potluck dish, since it holds its heat well and tastes just as good, if not better, reheated the next day.
Recipe
Vegan Sephardic Stewed White Beans
A simple stew of white beans in a savory tomato sauce - a common Sephardic dish served year-round at holidays like Hanukkah and Rosh Hashanah, and everyday meals too.
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Servings:
Ingredients
- 1 tablespoon safflower or other vegetable oil
- 1 cup minced onion
- ½ cup minced celery
- 14 to 16-ounce can crushed tomatoes
- 2 tablespoons natural granulated sugar
- 2 teaspoons sweet paprika or 1 teaspoon sweet and 1 teaspoon smoked
- 3 cups cooked or canned cannellini or navy beans drained and rinsed if canned
- salt and freshly ground pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Heat the oil in a large skillet. Add the onion and celery and saute over medium heat until golden.
- Stir in the crushed tomatoes, sugar, and paprika. Bring to a simmer.
- Stir in the beans, along with a pinch of salt and a grinding of pepper.
- Cover and simmer over very low heat for 30 minutes.
- Taste and adjust the seasonings, then serve hot, garnished with parsley.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Split Pea Soup
Split pea soup, an American classic, is high on the list of great comfort foods. You can make this one with green or yellow split peas; the vegetables and barley make it even more enticing. A meal in a bowl, you need just add salad and fresh bread and you're all set — the kind of soup that tastes even better the day after you make it.
Key Ingredients & Substitutions
- Split peas. Green or yellow both work well — use whichever you have on hand; yellow split peas cook up slightly milder and sweeter.
- Pearl barley. Adds heartiness and a pleasant chew to the soup that keeps it from being just a puree.
- Potatoes or sweet potato. Either works well — sweet potato adds a touch of natural sweetness that plays nicely against the earthy split peas.
- Carrots and celery. The classic aromatic base that gives the soup its savory backbone.
- All-purpose seasoning blend. Something like Spike or Mrs. Dash rounds out the flavor — use your favorite blend, or a simple mix of dried herbs if you don't have one on hand.
Variations
- Add greens. Stir in a few handfuls of chopped kale or spinach near the end of cooking for extra nutrition and color.
- Make it smoky. A pinch of smoked paprika adds depth reminiscent of the ham hock some traditional versions use.
- Skip the barley. For a gluten-free version, simply omit it or substitute rice or an extra potato.
- Blend it smooth. For a creamier, more traditional split pea soup texture, blend part or all of the soup with an immersion blender.
- Add a splash of liquid smoke. A few drops deepen the savory flavor without changing the texture.
Tips for the Best Split Pea Soup
- Rinse and sort the split peas. This removes any debris and helps them cook evenly.
- Add water gradually. The soup thickens considerably as it stands, so add more water as needed and re-taste the seasonings, since diluting the broth also dilutes the flavor.
- Let it rest. The flavors deepen if you let the soup stand for an hour or two before serving, or even better, overnight.
- Garnish with fresh dill. A few sprigs on top add a bright, fresh finish that cuts through the heartiness of the soup.
- Stir occasionally as it simmers. Split peas can settle and stick to the bottom of the pot, especially once they start breaking down.
Make Ahead & Storage
Like most soups, this one is even better the next day once the flavors have had time to meld. It keeps in the refrigerator for up to 5 days, and freezes well for up to 3 months — just know it will thicken considerably once chilled, so plan to thin it with a little water or broth when reheating.
How to Serve
Serve hot, topped with chopped fresh dill if you'd like, alongside a simple salad and fresh bread for a complete meal.
Recipe
Vegan Split Pea Soup
An American classic comfort food, made hearty with barley and vegetables. A meal in a bowl — just add salad and fresh bread and you're all set.
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Servings:
Ingredients
- 1 ½ tablespoons olive oil
- 1 medium onion finely chopped
- 2 to 3 cloves garlic minced
- 2 medium potatoes or 1 medium-large sweet potato scrubbed or peeled, and diced
- 1 large or 2 medium carrots diced
- 1 pound green or yellow split peas rinsed and sorted
- ½ cup pearl barley
- 2 bay leaves
- 1 tablespoon all-purpose seasoning blend such as Spike or Mrs. Dash
- 1 teaspoon ground cumin
- salt and freshly ground pepper to taste
- fresh dill for garnish, optional
Instructions
- Heat the oil in a large soup pot. Add the onion and garlic. Sauté over medium heat for 8 to 10 minutes, or until the onions are soft and golden.
- Add 8 cups of water and all the remaining ingredients except salt and pepper. Bring to a simmer, then simmer gently, covered, for 30 minutes.
- Stir, then add 2 additional cups of water. Simmer for another 40 to 45 minutes, or until the barley is tender and the peas are mushy.
- Serve at once, or let the soup stand for an hour or two, then heat through as needed. Top each serving with chopped fresh dill or a few sprigs, if you'd like.
Notes
The soup thickens considerably as it stands. Add more water as needed, then taste to correct the seasonings.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Explore other recipes for hearty winter soups.
Vegan JÃcama Salad with Oranges and Watercress
This colorful and crunchy jícama salad is a perfect way to dress up a fall harvest or holiday meal — it's a lovely light salad for a vegan Thanksgiving dinner menu. Jícama (pronounced HIC-uh-ma), once confined to the southwest, has recently become far easier to find in produce sections everywhere, especially in the fall. If you can't find jícama, use a large, crisp turnip — the goal is that same crisp, almost watery crunch that stands up well next to citrus.
Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Jícama. Adds a crisp, refreshing crunch somewhere between an apple and a water chestnut — substitute a large crisp turnip if jícama isn't available, and peel it the same way you would a turnip.
- Clementines or seedless oranges. Bring bright citrus sweetness that balances the peppery watercress and earthy jícama — clementines section more easily and have fewer membranes to deal with.
- Watercress. Adds a peppery bite — mostly leaves, with a bit of stem, is fine to include; arugula makes a good substitute if watercress isn't available, though it's slightly more bitter.
- Toasted pumpkin seeds. Add crunch and nutty flavor — toast them first for the best taste, and they tie in nicely with the fall/harvest theme of the salad.
- Lime juice. Ties the citrus and crunch together into a light, bright dressing — use it in addition to, not instead of, the orange for the best balance.
Variations
- Swap the greens. Baby spinach or arugula work well in place of the mixed baby greens.
- Add avocado. A few slices add richness and creaminess that contrasts nicely with the crunchy jícama.
- Swap the seeds. Toasted sliced almonds or pecans make a nice substitute for pumpkin seeds.
- Add pomegranate seeds. Their tart pop and jewel-toned color make this an especially festive holiday-table salad.
- Add a little heat. A very thin slice of jalapeño, seeds removed, adds an unexpected kick against the sweet citrus.
Tips for the Best Jícama Salad
- Cut the jícama into short, narrow strips. This gives the best texture and makes it easy to eat alongside the other ingredients in one bite.
- Toast the pumpkin seeds. A few minutes in a dry skillet, stirring often, brings out their flavor and adds a warm aroma that raw seeds don't have.
- Add lime juice to taste. Start with less and add more gradually to get the balance right between the citrus and the peppery watercress.
- Toss just before serving. This keeps the greens and watercress crisp rather than wilting under the dressing.
- Section the oranges over the bowl. This catches any juice that escapes and lets it become part of the dressing instead of going to waste on the cutting board.
Make Ahead & Storage
The jícama can be cut into strips and stored in the fridge in water for a day ahead to keep it crisp. Toast the seeds ahead of time too, but hold off on combining everything with the dressing and citrus until just before serving, since the greens and watercress will wilt if dressed too far in advance.
How to Serve
Serve as a bright, crunchy salad alongside a vegan Thanksgiving spread, or any fall harvest meal.
Recipe
Jícama Salad with Oranges and Watercress
This colorful and crunchy salad is a perfect way to dress up a fall harvest or holiday meal. It's the perfect light salad for a lovely vegan Thanksgiving dinner menu!
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Servings: to 8
Ingredients
- 1 medium jícama peeled and cut into short narrow strips
- 3 to 4 clementines or other small seedless oranges sectioned
- 1 bunch watercress mostly leaves, some stem fine to include
- ¼ cup cilantro or parsley leaves
- 4 to 6 ounces mixed baby greens
- Juice of ½ lime to 1 lime to taste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon agave nectar or maple syrup
- ¼ cup toasted pumpkin seeds
Instructions
- Combine the jicama, orange sections, watercress, cilantro or parsley, and mixed greens in a serving bowl and stir together.
- Drizzle the lime juice, olive oil, and agave over the salad and toss again.
- Let stand for 15 minutes or so for the flavors to meld.
- Scatter the pumpkin seeds over the top and serve.
Nutrition (Estimate per Serving)
Calories: 129kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 10mgPotassium: 289mgFiber: 6gSugar: 8gVitamin A: 288IUVitamin C: 45mgCalcium: 29mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Here are more Colorful Green Salads.
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Vegan Hoppin' John (Rice and Black-Eyed Peas)
Here's a vegan rendition of the classic Southern dish known as Hoppin' John, featuring black-eyed peas and rice, often served on New Year's Day for good luck. Serve it with coleslaw, garlicky greens, and cornbread for a full Southern-style spread, or enjoy it any night of the year as a hearty one-pot meal that gets better as leftovers.
Key Ingredients & Substitutions
- Vegan sausage or tempeh bacon. Tofurky or Field Roast sausage links work well, or use bacon-style tempeh strips for a smokier flavor.
- Black-eyed peas. The traditional star of the dish, said to bring good luck when eaten on New Year's Day — canned beans, drained and rinsed, work just as well as home-cooked.
- Smoked paprika. Adds a smoky depth that complements the vegan sausage or tempeh and stands in for the traditional smoked pork flavor.
- Brown rice. Cooked separately and stirred in at the end so it stays fluffy rather than mushy.
- Onion, celery, and bell pepper. The classic aromatic trio that gives the dish its savory Southern backbone.
Variations
- Make it spicier. Increase the red pepper flakes, or add a diced jalapeño with the onion.
- Swap the rice. Brown rice can be replaced with white rice or a rice blend if you prefer, though brown rice holds up especially well once mixed in.
- Add greens. Stir in a few handfuls of chopped collard or kale in the last few minutes of cooking for a true one-pot meal.
- Make it a soup. Add extra broth to turn this into more of a hearty Hoppin' John soup.
- Top it with hot sauce. A classic Southern finishing touch that lets everyone adjust the heat to their own taste at the table.
Tips for the Best Hoppin' John
- Brown the sausage or tempeh first. Cooking it separately before adding it back in gives it better texture and flavor than simmering it in with everything else from the start.
- Keep it moist. Add a little water while it simmers so the mixture doesn't dry out or scorch on the bottom of the pot.
- Add fresh herbs at the end. Stirring in the parsley right before serving keeps their flavor bright.
- Taste as you season. Black-eyed peas and canned tomatoes vary in saltiness, so adjust the salt and pepper to taste rather than following the recipe blindly.
- Cook the rice a little firmer than usual. It will continue to soften once mixed with the hot bean mixture, so slightly underdone is safer than mushy.
Make Ahead & Storage
Like most bean dishes, this one is even better the next day. It keeps in the refrigerator for up to 4 days and freezes well for up to 3 months — a great dish to make ahead of a New Year's Day gathering so you're not cooking on the holiday itself.
How to Serve
Serve at once, passing around extra parsley for topping individual servings. It's a natural centerpiece for a New Year's Day meal alongside coleslaw and cornbread.
Recipe
Vegan Hoppin' John (Rice and Black-Eyed Peas)
A vegan rendition of the classic Southern dish, featuring black-eyed peas and rice with vegan sausage or tempeh bacon, often served on New Year's Day for good luck.
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Servings:
Ingredients
- 1 cup raw brown rice rinsed
- 3 tablespoons extra-virgin olive oil
- 2 links vegan sausage such as Tofurky or Field Roast, cut into ½-inch slices, or 6 to 8 slices bacon-style tempeh strips, cut into small bits
- 1 large onion finely chopped
- 3 to 4 cloves garlic minced
- 1 14- to 16-ounce can diced tomatoes with liquid
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 15- to 16-ounce can black-eyed peas drained and rinsed
- dried hot red pepper flakes and/or smoked paprika to taste
- salt and freshly ground pepper to taste
- ½ cup minced fresh parsley plus more for topping if desired
- ¼ cup sliced fresh basil leaves optional
Instructions
- Combine the rice with 2 ½ cups water in a saucepan and bring to a boil. Lower the heat and simmer gently until the water is absorbed, about 30 minutes.
- Meanwhile, heat 1 tablespoon of the oil in an extra-wide skillet. Add the vegan sausage or tempeh strips and sauté over medium heat, stirring frequently, until golden brown on most sides, about 5 to 7 minutes total. Remove to a plate and set aside.
- Heat the remaining oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the tomatoes, dried basil, thyme, and black-eyed peas. Cook for 5 minutes over low heat, then stir in the sausage and cook for 5 minutes longer.
- Once the rice is done, stir it in, along with the reserved vegan sausage or tempeh bacon.
- Season with the red pepper flakes and/or smoked paprika, salt, and lots of pepper. Stir together well and simmer over low heat for 10 to 15 minutes, adding a small amount of water to keep the mixture moist. Stir in the parsley and optional fresh basil.
- Serve at once; pass around additional parsley for topping individual servings if desired.
Notes
Serve with coleslaw, garlicky greens, and cornbread for a classic Southern-style New Year's Day meal.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Here are more easy bean main dishes.
Vegan Lemony Leek and Mushroom Soup
Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms, and herbs in a bright lemon-flavored broth. It's light enough for warmer weather but still warming and satisfying, especially with crusty bread on the side, and it comes together in about 40 minutes from start to finish.
Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Leeks. The mild, sweet base of the broth — use the white and lightest green parts only, and rinse well to remove any grit trapped between the layers.
- Mushrooms. A mix of baby bella (cremini) and shiitake adds savory depth — feel free to use all of one kind if that's what you have.
- Turnips. Add earthy body to the soup — diced potato works as a substitute if turnips aren't your thing.
- Fresh lemon juice. Brightens the whole pot and is what gives the soup its name — add it gradually and taste as you go.
- Fresh herbs. Spinach, parsley, and dill stirred in near the end keep their flavor and color vibrant rather than dulled by long cooking.
Variations
- Make it heartier. Add a 15- to 16-ounce can (or about 1 ½ cups cooked) chickpeas or white beans to turn this into more of a main-dish soup.
- Swap the greens. Baby kale or chard work well in place of spinach, though chard will need a few extra minutes to wilt.
- Add grains. A cup of cooked rice or orzo stirred in makes the soup even more filling.
- Add a splash of white wine. Deglazing the pot with a little wine after sauteing the leeks and mushrooms adds another layer of flavor.
- Blend it partially. Pureeing a portion of the soup and stirring it back in gives extra body without losing the chunky mushroom and leek texture.
Tips for the Best Lemony Leek and Mushroom Soup
- Rinse the leeks well. Chopped leeks can trap grit between their layers — give them a thorough rinse in a bowl of water before cooking, swishing to release any dirt.
- Let the flavors meld. Allowing the soup to stand for an hour or two, or refrigerating it overnight, deepens the flavor considerably.
- Add lemon juice to taste. Start with less and add more gradually — the right amount makes a big difference between a flat soup and a bright one.
- Stir in the herbs last. Adding the spinach, parsley, and dill just before serving keeps them bright and fresh rather than cooked down and dull.
- Don't skip the turnip or potato. It adds body that keeps the soup from tasting thin, especially once the mushrooms release their liquid.
Make Ahead & Storage
This soup keeps for up to 5 days in the refrigerator and freezes well for up to 3 months, though it's best to add the fresh herbs after reheating rather than freezing them in, since they lose their bright color and flavor when frozen.
How to Serve
Serve hot as a light spring or early fall main dish, or alongside crusty bread for a more substantial meal.
Recipe
Lemony Leek and Mushroom Soup
Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth.
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Servings: to 8
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large leeks white and lightest green parts only, chopped and well rinsed
- 32- ounce carton vegetable broth
- 2 medium turnips peeled and cut into ½-inch dice
- 2 bay leaves
- 1 pound very ripe juicy tomatoes, diced, or one 14- to 16-ounce can diced tomatoes, undrained
- 8 to 10 ounces baby bella cremini mushrooms, stemmed and sliced
- 2 to 4 ounces fresh shiitake mushrooms stemmed and sliced
- Juice of ½ lemon or more to taste
- Salt and freshly ground pepper to taste
- 2 or 3 big handfuls of coarsely chopped spinach or baby spinach leaves
- ¼ cup minced fresh parsley
- 2 to 3 tablespoons minced fresh dill
Instructions
- Heat the oil plus about ¼ cup water in a large soup pot. Add the leeks and sauté over medium heat, stirring frequently, until they begin to go limp, about 7 to 8 minutes.
- Add the broth, turnips, bay leaves, tomatoes, and mushrooms. Bring to a gentle boil, then cover and simmer for 10 minutes.
- After 10 minutes, add a cup of water and return to a simmer. Simmer gently for 10 to 15 minutes longer, or until all the vegetables are tender.
- Season to taste with lemon juice, salt, and pepper. Remove from the heat. Allow the soup to stand for an hour or two, or even refrigerate overnight, if time allows.
- Before serving, heat through as needed. Stir in the spinach, parsley, and dill. If the vegetables seem crowded, adjust the consistency with more water, then adjust the seasonings and lemon juice. Serve hot.
Nutrition (Estimate per Serving)
Calories: 105kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 647mgPotassium: 525mgFiber: 3gSugar: 7gVitamin A: 1701IUVitamin C: 26mgCalcium: 49mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Explore VegKitchen's selection of Soulful Soups, including more light and lively spring soups.
Summer Tofu Skillet with Tomatoes and Bell Peppers
Golden pan-seared tofu meets sweet bell peppers and juicy summer tomatoes in this quick stovetop skillet - a satisfying weeknight dinner that comes together in about 40 minutes.
Key Ingredients & Substitutions
- Firm or extra-firm tofu. Forms the protein base of the dish. Press and blot it well so it browns instead of steaming. Cubed tempeh works as a swap, or use chickpeas for a soy-free version.
- Bell peppers. Bring sweetness, color, and body. Use any mix of red, yellow, and orange you like - a poblano or two adds a mild kick. Zucchini or eggplant strips work in a pinch.
- Ripe, juicy tomatoes. Break down into a light, chunky sauce as they cook. Use the ripest in-season tomatoes you can find; a 14.5-ounce can of diced tomatoes (drained) works when good fresh ones aren't around.
- Onion and garlic. The aromatic base for the whole skillet. Shallots can stand in for the onion if that's what's on hand.
- Hot or mild chili peppers. Add background heat. Leave them out entirely, or use a pinch of red pepper flakes instead.
- Fresh oregano, parsley, and/or basil. Brighten the finished dish. Dried oregano works too - use about a third of the amount since dried herbs are more concentrated.
Variations
- Mediterranean style. Stir in kalamata olives and capers along with the tomatoes.
- Extra greens. Fold in a few handfuls of baby spinach or chopped kale during the last couple minutes of cooking.
- Vegan feta finish. Crumble vegan feta over the top just before serving.
- Smoky and warm. Add smoked paprika and a little ground cumin with the garlic for a Spanish-inspired take.
- Turn it into a pasta. Toss the finished skillet with cooked orzo or penne for a heartier one-pan meal.
- Turn up the heat. Add a diced jalapeño along with the bell peppers, or finish with a pinch of red pepper flakes.
Tips for the Best Summer Tofu Skillet
- Press the tofu well. Blot it thoroughly between towels before dicing - this is the single biggest factor in getting good golden color instead of steamed, soggy cubes.
- Don't crowd the pan. Give the tofu room to brown; work in two batches if your skillet is on the smaller side.
- Use ripe, in-season tomatoes. Juicy, flavorful tomatoes make the sauce - mealy or under-ripe ones will taste flat.
- Keep the peppers covered while they cook. This lets them steam-soften using their own moisture, no extra liquid needed.
- Season at the very end. Tomato acidity varies a lot, so taste and adjust the salt and pepper right before serving.
How to Serve
This skillet is hearty enough to serve on its own, but it's even better spooned over a simple cooked grain like rice, farro, or quinoa, or piled onto crusty bread to soak up the juices. A big fresh green salad rounds out the meal nicely, and leftovers reheat well for a quick lunch the next day.
Recipe
Summer Tofu Skillet with Tomatoes and Bell Peppers
Golden pan-seared tofu meets sweet bell peppers and juicy summer tomatoes in this quick stovetop skillet, ready in about 40 minutes.
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Servings:
Ingredients
- 1 15- to 16-ounce tub firm or extra-firm tofu pressed and diced
- 2 tablespoons extra-virgin olive oil divided
- 1 large onion quartered and thinly sliced
- 3 to 4 bell peppers of various colors cut into long strips
- 2 to 4 cloves garlic minced
- 1 ½ pounds ripe, juicy tomatoes diced
- 1 to 2 small hot or mild chili peppers seeded and minced
- Fresh oregano leaves from several sprigs, finely chopped
- Minced fresh parsley and/or sliced basil leaves as desired
- Salt and freshly ground pepper to taste
Instructions
- Cut the tofu into 6 equal slabs and blot well between layers of paper towels or a clean tea towel. Dice into ½-inch cubes.
- In a large skillet or wok, heat 1 tablespoon of the olive oil over medium heat on the stovetop. Add the tofu and sauté, stirring frequently, until golden on most sides, 7 to 8 minutes. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the same skillet over medium heat. Add the onion and sauté until golden, about 5 minutes.
- Stir in the bell peppers and garlic. Cover and cook over medium heat for about 7 minutes, lifting the lid to stir occasionally, until the peppers are nearly tender.
- Return the tofu to the skillet along with the tomatoes, chili peppers, oregano, and parsley and/or basil. Cover and cook for 5 to 7 minutes longer, until the tomatoes have softened and everything is heated through.
- Season with salt and pepper to taste and serve at once.
Notes
For the best texture, blot the tofu very well before dicing so it browns instead of steaming. Any color mix of bell peppers works well here.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Rice and Pecan-Stuffed Squash
Thyme-scented brown rice, toasted pecans, and a hearty bread stuffing turn humble acorn squash into a showstopping vegan main or side dish for the holiday table.
Key Ingredients & Substitutions
- Acorn squash. Its natural sweetness balances the savory stuffing, and the halves make perfect edible bowls. Golden acorn squash works just as well, or swap in delicata or small butternut squash.
- Brown rice. Adds hearty texture and a nutty flavor. Cooked wild rice or a wild rice blend is a great substitute for extra color and chew.
- Pecans. Bring crunch and buttery richness. Walnuts or toasted almonds work well in a pinch, or leave the nuts out entirely for a nut-free version.
- Whole-grain bread. Torn into small pieces, it helps bind the stuffing. Use gluten-free bread to make the dish gluten-free, or swap in cooked quinoa for a grain-only stuffing.
- Onion and celery. The aromatic base of the stuffing. Diced fennel or leek can stand in for either.
- Orange juice. Adds a bright, subtle sweetness that plays off the thyme and squash. Apple cider or vegetable broth work well if you'd like it less sweet.
- Fresh thyme. Gives the stuffing its signature herbal note. Fresh rosemary or sage can be used instead, in smaller amounts since they're more assertive.
Variations
- Add dried fruit. Stir in a handful of dried cranberries or chopped dried apricots for pops of tart sweetness.
- Make it spicier. Add a pinch of cayenne or smoked paprika to the stuffing for warmth.
- Swap the grain. Try wild rice, farro, or quinoa in place of brown rice for a different texture.
- Go apple-forward. Fold in a diced apple with the celery and onion for extra fall flavor.
- Try a different squash. Delicata, sweet dumpling, or small butternut squash halves all work beautifully in place of acorn squash.
- Add greens. Stir a couple of handfuls of chopped kale or spinach into the stuffing before baking for extra color and nutrients.
Tips for the Best Rice and Pecan-Stuffed Squash
- Choose evenly sized squash. Similar-sized halves bake at the same rate, so nothing is over- or under-done.
- Don't skip the foil-wrapped bake. Baking the squash whole in foil keeps it moist while it steams tender inside its skin.
- Check doneness with a skewer. The squash should pierce easily but still hold its shape - overbaked squash will collapse once stuffed.
- Toast extra pecans for topping. Reserving some pecans to sprinkle on top before the final bake adds crunch and looks beautiful.
- Reheat covered. If making the squash ahead, cover it loosely with foil while reheating so the topping doesn't dry out before the filling is hot.
How to Serve
Serve rice and pecan-stuffed squash halves as a plant-based centerpiece for Thanksgiving or Christmas dinner, alongside cranberry sauce, roasted Brussels sprouts, and a crisp green salad. It's just as good as a hearty side dish next to a vegan roast or lentil loaf, or as a satisfying weeknight dinner any time in fall or winter - one squash half makes a generous individual portion.
Recipe
Rice and Pecan-Stuffed Squash
Thyme-scented brown rice and pecans meet a savory bread stuffing in this vegan rice and pecan-stuffed acorn squash — a beautiful holiday main or side dish for Thanksgiving and Christmas.
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Servings:
Ingredients
- 4 medium acorn or golden acorn squashes
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 1 large celery stalk finely diced
- 2 slices whole-grain bread torn into tiny pieces
- 2 cups cooked brown rice
- ⅔ cup finely chopped pecans
- ⅔ cup orange juice preferably fresh
- 1 tablespoon salt-free all-purpose seasoning blend such as frontier or Mrs. Dash
- 2 teaspoons fresh thyme leaves plus more for topping
- Salt and freshly ground pepper to taste
- Sprigs of fresh thyme for garnish
Instructions
- Preheat the oven to 375°F.
- Wrap the squash halves whole in foil. Place in a casserole dish and bake until you can pierce through with a small knife or skewer, 30 to 45 minutes (this varies with the size and variety of squash). Check every 5 minutes after the 30-minute mark — the squash should be tender enough to pierce but still hold its shape.
- While the squash bakes, heat the olive oil in a large skillet over medium heat on the stovetop. Add the onion and sauté until translucent, about 5 minutes. Add the celery and continue sautéing until the onion turns golden brown, about 5 more minutes.
- Add the torn bread, cooked rice, and half of the pecans to the skillet and stir together.
- Stir in the orange juice, seasoning blend, and thyme leaves. Season with salt and pepper to taste.
- Once the squash is cool enough to handle, slice each one in half lengthwise. Scoop out and discard the seeds and stringy pulp, then scoop out a bit more of the flesh, leaving a sturdy ¼- to ½-inch shell all around. Chop the scooped-out flesh (there won't be much) and stir it into the rice mixture.
- Divide the rice mixture evenly among the squash halves. Sprinkle with the remaining pecans and a few more thyme leaves, then top each half with a sprig of fresh thyme.
- Just before serving, return the stuffed squash to the 375°F oven for about 15 minutes, or until heated through.
Nutrition (Estimate per Serving)
Calories: 234kcalCarbohydrates: 40gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 10mgPotassium: 909mgFiber: 6gSugar: 3gVitamin A: 895IUVitamin C: 36mgCalcium: 119mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Gnocchi with Vegan Sausage and Gravy
Pillowy gnocchi, savory vegan sausage, and a rich, peppery gravy come together in one skillet for a hearty dinner that feels like pure comfort food.
Key Ingredients & Substitutions
- Gnocchi. One package of store-bought potato gnocchi keeps this recipe weeknight-easy. Look for it in the pasta aisle or refrigerated section. For a gluten-free version, use certified GF gnocchi or make your own with rice flour.
- Vegan Italian sausages. Italian-style links (like Field Roast, Beyond Sausage, or Impossible Sausage) give the dish a smoky, fennel-forward flavor. Feel free to swap in any flavor you like - spicy, apple, or even crumbled breakfast-style sausage all work.
- Vegetable broth. This is the base of the gravy, so use a good-quality broth. For a deeper, more umami-rich flavor, homemade broth works beautifully, or look for a dark, roasted vegetable broth at the store.
- Flour. All-purpose flour thickens the gravy into a silky, pourable sauce. For a gluten-free gravy, substitute with a 1:1 GF flour blend or use cornstarch (start with 2 tablespoons).
- Soy sauce. Adds saltiness and a subtle umami punch that makes the gravy taste richer. Tamari is a great gluten-free swap; coconut aminos work too, though the gravy will be slightly lighter in color.
- Bell pepper. One pepper adds a gentle sweetness and color to the sausage mixture. Red or orange peppers are naturally sweeter; green adds a slightly bitter, more savory note.
- Frozen peas. Stirred in at the end, they add a pop of green and a touch of sweetness without any prep. No need to thaw them first - the heat of the pan does the work.
Helpful Tips
Make the gravy first. The gravy comes together quickly and can sit on low heat while you cook the gnocchi and sausage. Having it ready means everything comes together at once at the end, so nothing sits and gets cold.
Whisk constantly once you add the broth. When making the roux-based gravy, add the vegetable broth in a slow, steady stream while whisking continuously. This prevents lumps and gives you a smooth, silky sauce. Pre-measuring your broth before you start makes this step much easier.
Don't overcook the gnocchi. Gnocchi cook fast - they're done as soon as they float to the surface, usually within 2-3 minutes of the water returning to a boil. Drain them promptly to prevent them from becoming mushy or waterlogged.
Brown the sausage well. Slicing the sausages into coins and letting them sear undisturbed in the pan for a couple of minutes per side creates a slightly caramelized crust that adds great texture and flavor. Resist the urge to stir constantly.
Adjust the gravy to your taste. The recipe makes a generous amount of gravy. Start by adding 1 cup to the finished dish and add more from there - some people like it saucy, others prefer just a light coating. Leftover gravy keeps beautifully and pairs well with vegan mashed potatoes or vegan biscuits.
Variations
- Mushroom gravy gnocchi. Swap the sausage for sautéed cremini or shiitake mushrooms. Deglaze the pan with a splash of red wine before adding the gravy for an earthy, deeply savory dish.
- Spicy sausage version. Use hot Italian-style vegan sausage and add a pinch of red pepper flakes to the gravy for a dish with some kick.
- Greens and gnocchi. Stir in a big handful of baby spinach or chopped kale along with the peas at the end. The greens wilt in about a minute and add nutrition and color.
- Baked gnocchi gratin. Transfer the finished gnocchi mixture to a baking dish, top with vegan shredded cheese or breadcrumbs, and broil for 5-7 minutes until golden and bubbling.
- Lighter herb gravy. For a fresher, less heavy version, use only 1½ cups of broth, reduce the flour to 2 tablespoons, and finish the gravy with a generous handful of chopped fresh thyme or rosemary.
- Sweet potato gnocchi. Use sweet potato gnocchi in place of traditional potato gnocchi for a slightly sweeter, more nutritious twist.
Serving Ideas
This dish is hearty enough to serve as a complete meal on its own - the gnocchi, sausage, vegetables, and gravy cover all your bases. Serve it in deep bowls with a slice of crusty bread to mop up the extra gravy.
If you'd like to round out the meal, a simple green salad dressed with lemon vinaigrette cuts through the richness nicely. Roasted broccoli or asparagus also make a great side if you want more vegetables on the table. For an Italian-inspired dinner spread, pair it with a bowl of Italian-style vegan sausage and peppers and some garlic bread.
Storing & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. The gravy thickens as it sits - when reheating on the stovetop over medium-low heat, add a splash of vegetable broth or water and stir to loosen it back up. You can also microwave individual portions in 90-second intervals, stirring between each one.
This dish doesn't freeze particularly well, as gnocchi tend to become mushy once thawed. That said, you can freeze the gravy separately for up to 2 months - just thaw it in the refrigerator overnight and reheat on the stovetop, then cook fresh gnocchi and sausage to serve with it.
More Vegan Pasta and Dinner Ideas
If you loved this recipe, here are a few more cozy vegan dinners you might enjoy:
- Quick Gnocchi with Beans and Greens
- Vegan Creamy Mushroom Pasta
- Vegan Biscuits and Gravy
- Vegan Pot Pie Casserole
Recipe
Gnocchi with Vegan Sausage and Gravy
Pillowy potato gnocchi tossed with savory vegan Italian sausage, peppers, and peas in a rich, peppery brown gravy — comfort food that comes together in about 45 minutes.
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Servings: servings
Ingredients
Gravy
- 3 tablespoon olive Oil
- 4 tablespoon flour
- 2 ½ cups vegetable broth
- 2 tablespoon soy sauce
- 1 teaspoon ground black pepper
- 1 ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoon white vinegar
Gnocchi
- 1 package gnocchi
- 1 tablespoon olive oil
- 1 onion chopped
- 2 Italian vegan sausages
- 1 pepper
- ½ cup frozen peas
Instructions
Gravy
- Measure out all your gravy ingredients and keep them within reach before you start — you'll need to add the broth quickly after whisking in the flour.
- Heat a medium saucepan over medium-low heat. Add the olive oil, then whisk in the flour and cook for about 1 minute until lightly golden.
- Pour in the vegetable broth in a slow, steady stream, whisking constantly to prevent lumps. Add the soy sauce, black pepper, onion powder, garlic powder, and white vinegar. Stir to combine.
- Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the gravy has thickened to a pourable consistency. Reduce heat to low to keep warm.
Gnocchi and Sausage
- Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions — they're ready when they float to the surface, about 2–3 minutes. Drain and set aside.
- While the gnocchi cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 3–4 minutes until softened.
- Add the sliced vegan sausages to the skillet and cook for 3–4 minutes, turning occasionally, until lightly browned on the outside. Stir in the frozen peas and cook for 1 more minute.
- Add the drained gnocchi to the skillet and pour in 1 to 2 cups of gravy, depending on how saucy you like it. Gently toss everything together until well coated. Serve immediately.
Nutrition (Estimate per Serving)
Calories: 290kcalCarbohydrates: 22gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 662mgPotassium: 110mgFiber: 2gSugar: 1gVitamin A: 143IUVitamin C: 3mgCalcium: 24mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Chipotle Black Bean Burgers
These vegan chipotle black bean burgers are smoky, spicy, and loaded with bold Mexican-inspired flavor - ready in 30 minutes and freezer-friendly too.
Key Ingredients & Substitutions
- Black beans. The base of the burger - hearty, high in protein, and they mash beautifully. Use canned beans (drained and rinsed) for convenience. Pinto beans or kidney beans can be swapped in if needed.
- Chipotle peppers in adobo. This is the flavor powerhouse of the recipe. Minced chipotle peppers add deep, smoky heat. Start with 2 tablespoons and adjust to your heat tolerance. Chipotle powder alone works as a milder substitute.
- Panko breadcrumbs. Help bind the patties and add a bit of structure. Regular breadcrumbs work fine. For gluten-free, use gluten-free panko or finely ground rolled oats.
- Flax egg. Two tablespoons of ground flaxseed mixed with 3 tablespoons of water creates a binding "egg" that holds the patties together. A chia egg works exactly the same way.
- Vegetables (onion, carrot, celery, garlic). Sautéed aromatics add moisture, sweetness, and body. Feel free to swap in zucchini, bell pepper, or corn.
- Smoked paprika. Layers in more smokiness alongside the chipotle. Regular sweet paprika is a milder option if you're sensitive to heat.
Helpful Tips
Let the flax egg rest. Mix the flaxseed and water before you do anything else - it needs about 5 minutes to gel into an egg-like consistency. Don't skip this step; it's what keeps the patties from falling apart.
Don't over-mash the beans. You want about half the beans mashed to a paste and half left somewhat intact. This gives the patties a great texture - creamy enough to hold, chunky enough to have character. A fork or potato masher works better than a food processor here.
Make evenly sized patties. Divide the mixture into equal portions so all the burgers bake evenly. A ½-cup measure or kitchen scale is helpful. Unevenly shaped patties can end up dry on the edges while underdone in the center.
Chill before baking if possible. If you have 15-20 minutes, refrigerate the shaped patties before baking. This helps them hold their shape better in the oven.
Finish in a skillet for crispier results. After baking, sear each patty in a hot dry skillet for 1-2 minutes per side. It gives them a crispier exterior that holds up beautifully under all your toppings.
Also worth trying: our Italian-style vegan sausage and peppers.
Also worth trying: our vegan sloppy joes.
Also worth trying: our gently curried tofu burgers.
Variations
- Extra smoky. Add a teaspoon of liquid smoke to the mixture along with the chipotle. Intense, campfire-worthy flavor.
- Milder version. Use just one teaspoon of chipotle powder instead of the minced peppers in adobo, and skip the chili powder. Still flavorful, much gentler heat.
- Roasted veggie version. Instead of sautéing, roast the onion, carrot, and garlic at 400°F until caramelized before adding to the mix. Deeper, more complex flavor.
- Loaded with corn and peppers. Stir in ¼ cup of frozen corn and a finely diced roasted red pepper for a Southwestern twist with more color and sweetness.
- Slider size. Use a ¼-cup measure to form smaller patties and reduce baking time to about 15 minutes total. Great for parties.
- Pan-fried. Skip the oven entirely and cook in a thin layer of olive oil over medium heat, about 4 minutes per side, until deeply golden.
Serving Ideas
Pile these on toasted buns with Copycat Vegan Big Mac Sauce, sliced avocado, pickled jalapeños, and shredded lettuce for a full loaded burger experience. A dollop of vegan sour cream or guacamole on top takes it even further. The smoky chipotle flavor pairs especially well with Easy Vegan Coleslaw served on the side or right on top of the patty.
These also work brilliantly in lettuce wraps for a lower-carb option, crumbled over a taco salad, or sliced and tucked into a pita with salsa and greens. Don't overlook serving them plain alongside roasted sweet potato wedges and a simple salad - they're substantial enough to shine without any bun at all.
Storing & Freezing
Store cooked patties in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 2-3 minutes per side, in the oven at 350°F for about 10 minutes, or in the microwave. They stay moist and flavorful reheated any way.
These freeze exceptionally well. Cool completely, then wrap each patty individually in plastic wrap and place in a freezer bag, squeezing out excess air. They'll keep for up to 3 months. Thaw overnight in the fridge, or bake from frozen at 375°F for 12-15 minutes.
More Vegan Burger Recipes
If you loved this recipe, check out our full collection of the best vegan burger recipes, including our quinoa and wild rice burgers and our vegan beet burgers - or here are a few more individual favorites:
- Vegan Quinoa Mushroom Burger
- Baked Chickpea Burgers
- Easy Vegan Portobella Burgers
- Vegan Chickpea Patties
- Best Vegan Burger Recipes
Recipe
Vegan Chipotle Black Bean Burgers
These smoky vegan chipotle black bean burgers are packed with bold Mexican-inspired flavor, ready in 30 minutes, and completely freezer-friendly.
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Servings: servings
Equipment
- Potato masher optional
- Baking tray
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 1 carrot finely diced
- 1 stalk celery minced
- 2 cloves garlic minced
- 19 oz black beans canned, rinsed and drained
- 1 cup panko breadcrumbs
- 2 tablespoons ground flaxseed + 3 tablespoons water
- 2 tablespoons chipotle pepper in adobo minced
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
For serving (optional)
- vegan mayonnaise
- burger buns
- lettuce
Instructions
- Preheat oven to 375 F, line a baking sheet with parchment and set aside
- Mix together the flax seed and 3 tablespoon water in a small bowl. Set aside. (This is your "flax egg".)
- In a larger pan over medium heat, heat the olive oil, then add the onion, carrot, celery and garlic.
- Cook, stirring frequently, until the vegetables are softened.
- Mash the black beans in a large bowl
- Then mix in the cooked veggies along with panko, flax egg, chipotles, chili powder and paprika.
- Mix until fully combined.
- Form into four large patties and place onto prepared baking sheet.
- Bake in preheated oven for 20 minutes, flipping once halfway through.
- Serve warm on buns with vegan mayo, lettuce, and any other toppings desired
Nutrition (Estimate per Serving)
Calories: 286kcalCarbohydrates: 43gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 678mgPotassium: 645mgFiber: 15gSugar: 4gVitamin A: 2953IUVitamin C: 7mgCalcium: 113mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Quinoa Mushroom Burger
These vegan quinoa mushroom burgers are hearty, protein-packed, and deeply savory - the kind of burger that wins over skeptics without trying to imitate meat.
Key Ingredients & Substitutions
- Quinoa. Cooked quinoa gives the burgers structure and a mild, nutty flavor while packing in complete protein. Any color of quinoa works - white, red, or tri-color. Leftover cooked quinoa is perfect here.
- Brown lentils. Lentils add earthiness, protein, and binding power. Use canned lentils (drained and rinsed) to save time, or cook them from dry. Green lentils work equally well.
- White mushrooms. Chopped and sautéed mushrooms add a savory, meaty depth that makes these burgers genuinely satisfying. Cremini or baby bella mushrooms can be swapped in for even more flavor.
- Marinara sauce. Acts as a binder and adds moisture and flavor. Any jarred or homemade marinara works. Tomato paste thinned with a little water is a quick substitute.
- Quick-cooking oats. Help bind everything together and keep the texture cohesive. Quinoa flakes make a great gluten-free swap.
- Mesquite seasoning. This is the secret flavor weapon - smoky, bold, and deeply savory. Any barbecue-style seasoning blend works in its place.
Helpful Tips
Prep grains ahead. The quinoa and lentils can both be cooked a day or two in advance and kept in the fridge. This turns what feels like a project into a quick weeknight dinner - the actual assembly and baking takes under 45 minutes once everything is cooked.
Don't over-process the mushroom-lentil mixture. You want the food processor to chop the mixture finely, not puree it. Pulse in short bursts and stop when it looks coarsely ground. A little texture goes a long way toward a better burger.
Use a measuring cup to shape. A round ½-cup measuring cup coated lightly with cooking spray makes perfectly uniform patties every time. Invert onto parchment and flatten to about ½ inch thick. For sliders, use a ¼-cup measure instead.
Let them cool slightly before serving. These burgers firm up considerably as they cool - they're more cohesive and easier to eat after 5 minutes out of the oven than straight off the sheet pan.
They freeze beautifully. Bake a full batch, cool completely, then freeze in a single layer on a sheet pan before transferring to a zip bag. Reheat from frozen in a 375°F oven for 10-12 minutes, or in a skillet over medium heat.
Also worth trying: our gently curried tofu burgers.
Variations
- Smoky chipotle version. Add 1-2 teaspoons of chipotle powder and swap the marinara for salsa for a spicy Southwestern spin. These pair great with guacamole and lime.
- Italian-style. Season with Italian herbs (oregano, basil, fennel seed) and swap the mesquite for sun-dried tomato paste. Serve with marinara for dipping instead of ketchup.
- Mushroom-walnut burgers. Replace half the lentils with finely chopped toasted walnuts for extra richness and a slightly meatier texture.
- Pan-fried version. Shape into thinner patties and cook in a little olive oil over medium heat for 3-4 minutes per side until golden and crispy on the outside.
- Slider size. Use a ¼-cup measure and reduce the baking time slightly - about 12 minutes per side. Perfect for parties or lunchboxes.
Serving Ideas
Serve on whole-grain buns or toasted English muffins with classic burger fixings - mustard, ketchup, shredded lettuce, sliced tomato, and red onion. A smear of Copycat Vegan Big Mac Sauce takes things to the next level. A dollop of Quick Tartar Sauce also works surprisingly well with the savory mushroom flavor.
These are just as good served without a bun - try them over a bed of greens with a drizzle of your favorite dressing, or alongside Easy Vegan Coleslaw and roasted sweet potatoes for a full plate. Since they hold up at room temperature, they're great for meal prep and pack well for lunch.
Storing & Freezing
Store leftover burgers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in a 350°F oven for about 10 minutes. They're also surprisingly good eaten cold or at room temperature straight from the fridge.
These burgers freeze exceptionally well. Cool them completely, then freeze flat on a baking sheet until solid before transferring to a freezer bag or container. They'll keep for up to 3 months. Reheat directly from frozen in the oven at 375°F for 10-12 minutes per side, or thaw overnight in the fridge first.
More Vegan Burger Recipes
If you loved this recipe, check out our full collection of the best vegan burger recipes, including our easy portobello burgers and our vegan beet burgers - or here are a few more individual favorites:
- Vegan Chipotle Black Bean Burgers
- Baked Chickpea Burgers
- Vegan Chickpea Patties
- Easy Vegan Portobella Burgers
- Best Vegan Burger Recipes
Recipe
Vegan Quinoa Mushroom Burger
These hearty vegan quinoa mushroom burgers are packed with protein from quinoa and lentils, with savory mushrooms and bold smoky seasonings. Easy to make ahead and freezer-friendly.
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Servings: burgers
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 8 ounces white mushrooms cleaned and coarsely chopped
- 1 ½ cups cooked brown lentils or one 15-oz can, drained and rinsed
- 2 cups cooked quinoa
- ½ cup marinara sauce jarred or homemade
- ⅔ cup quick-cooking oats or quinoa flakes for gluten-free
- 1 teaspoon smoked paprika
- 2 teaspoons mesquite seasoning or other barbecue-style seasoning blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Heat the oil in a medium skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and continue cooking until the onion is golden, 2–3 minutes more.
- Add the mushrooms to the skillet and cover. Cook until wilted, about 5 minutes. Drain any liquid from the skillet, then transfer the mushroom-onion mixture to a food processor along with the cooked lentils. Pulse on and off until the mixture is finely chopped but not pureed.
- Transfer the mixture to a large bowl. Add the cooked quinoa, marinara sauce, oats, smoked paprika, mesquite seasoning, garlic powder, and onion powder. Season with salt and pepper. Mix until evenly combined.
- Lightly oil a round ½-cup measuring cup. Scoop a level portion of the mixture and invert onto the prepared baking sheet, tapping firmly to release. Flatten to about ½-inch thickness with the bottom of the cup. Repeat with remaining mixture.
- Bake for 15 minutes, then carefully flip each burger and bake for another 10–15 minutes, until golden and firm on each side. Let cool for 5 minutes before serving.
Nutrition (Estimate per Serving)
Calories: 103kcalCarbohydrates: 13gProtein: 3gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 18mgPotassium: 208mgFiber: 2gVitamin A: 14IUCalcium: 13mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Beet Burgers
These vegan beet burgers are impossibly vibrant, packed with cumin and smoked paprika, and hearty enough to satisfy even the most skeptical dinner guest at the table.
Key Ingredients & Substitutions
- Fresh beets. The star of the show - cooked and then pulsed in the food processor to create that gorgeous deep-red base. You can microwave, boil, or roast the beets; all methods work, though roasting gives the most concentrated, sweet flavor. No need to peel before cooking - just scrub well and peel after.
- Kidney or red beans. These provide the binding and protein. Red kidney beans blend into the beet color seamlessly. Chickpeas or black beans can be substituted; black beans will give a slightly earthier flavor, while chickpeas yield a firmer, drier texture.
- Quick-cooking oats. Half are soaked in boiling water to act as a binder; the other half go in dry for extra texture. Certified gluten-free oats work for a GF version. Don't use rolled oats - they're too thick and won't blend properly.
- Smoked paprika. This is what takes these burgers from good to memorable. It adds a subtle smokiness that pairs beautifully with the earthy beet. Mesquite seasoning is a direct substitute, or use sweet paprika if smoked isn't available (though you'll lose that depth).
- Ground cumin. Adds warmth and a slightly nutty, savory quality. Don't skip it - it's part of what makes these taste like a real burger rather than just beet patties.
- Scallions. Provide a mild, fresh onion note on top of the sautéed red onion. You can substitute a bit of extra red onion, though scallions give a brighter flavor.
Helpful Tips
Don't over-process in the food processor. Pulse the mixture until finely chopped and combined - you want it cohesive but still with some texture. If you run the machine too long, you'll end up with a smooth paste that makes the patties dense and gummy rather than holding a pleasant, slightly chunky texture.
Pack the measuring cup tightly. The key to a patty that holds its shape is packing the beet mixture firmly into the measuring cup before inverting it onto the baking sheet. Loose packing leads to crumbling. A firm tap to release it, then a gentle press to flatten to about half an inch, and you're set.
Let them get a real crust before flipping. At the 15-minute mark, look for the edges to be visibly browning before you flip. A fully formed bottom crust is what keeps the burger intact through the second side of baking. If it looks pale, give it another 2-3 minutes.
Adjust seasonings before shaping. After mixing everything together, taste the unbaked mixture and bump up the cumin, paprika, or salt as needed. The flavors mellow a bit during baking, so it should taste slightly bold raw.
Pan-fry for an even crispier exterior. These bake beautifully, but for an extra-crisp crust, cook them in a thin layer of olive oil in a skillet over medium-high heat for about 4-5 minutes per side instead. The contact with the hot pan gives a darker, crunchier exterior.
Also worth trying: our garlic mustard vinaigrette.
Variations
- Add walnuts. Pulse ¼ cup of walnuts into the food processor along with the beets. They add healthy fat, a meaty richness, and help the patty hold together even better.
- Make them spicy. Add ¼ teaspoon of cayenne and a pinch of red pepper flakes. Serve with creamy vegan coleslaw to balance the heat.
- Slider version. Use a ¼-cup measure instead of ½-cup to make about 12 slider-sized patties. Great for parties - stack them on small buns with a swipe of hummus and a pickle.
- Mediterranean style. Add 2 tablespoons of chopped kalamata olives and swap the cumin for dried oregano. Serve in pita with tahini sauce and diced cucumber.
- Add quinoa. Replace ¼ cup of the oats with cooked quinoa for extra protein and a slightly nuttier flavor. The patties will be a bit more delicate, so handle carefully.
- Boost with sun-dried tomatoes. Add 2-3 oil-packed sun-dried tomatoes to the food processor. They deepen the umami and add a concentrated, savory richness.
Serving Ideas
These are stunning on a whole-grain bun - the deep red against white vegan mayo and green lettuce looks almost too good to eat. Load them up with classic burger toppings like sliced red onion, pickles, and mustard, or keep it simple with just avocado and a drizzle of copycat vegan burger sauce. A tangy vegan tartar sauce is also a classic pairing that Nicole has always recommended for these.
They work just as well without a bun. Serve them on a bed of mixed greens with beets and walnuts and a light lemon vinaigrette for a complete, restaurant-worthy plate. Or go the grain bowl route - break one patty up over cooked farro or quinoa with roasted vegetables and tahini dressing. The earthy beet flavor ties everything together beautifully.
Storing & Freezing
Store cooled patties in an airtight container in the refrigerator for up to 4 days. Reheat in a dry skillet over medium heat for 2-3 minutes per side, or in a 350°F oven for about 10 minutes. The skillet method gives the best results for reviving the exterior crust.
These freeze very well. Bake them fully and let them cool completely, then freeze on a lined baking sheet until solid before transferring to a zip-close bag. They'll keep for up to 3 months. Reheat from frozen in a 375°F oven for about 18 minutes, flipping once halfway through. No need to thaw first.
More Vegan Burger Recipes
If you loved this recipe, check out our full collection of the best vegan burger recipes or our vegan chickpea patties for a different style of vegan patty - or here are a few more individual favorites:
Also try: our Quinoa And Wild Rice Burgers.
- Vegan Chipotle Black Bean Burgers
- Vegan Beet & Brown Rice Burgers
- Vegan Quinoa Mushroom Burger
- Vegan Chickpea Patties
- Best Vegan Burger Recipes
Recipe
Vegan Beet Burgers
These vegan beet burgers are vibrant, hearty, and packed with flavor - with cumin, smoked paprika, and kidney beans rounding out that gorgeous deep-red beet base.
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Servings: burgers
Ingredients
- 1 to 1¼ pounds beets 3-4 medium, scrubbed
- ½ cup quick-cooking oats divided
- 1 tablespoon olive oil
- 1 medium red onion chopped
- 2 cloves garlic thinly sliced
- 2 scallions chopped
- 15 ounce canned kidney beans drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika or mesquite seasoning
- salt and freshly ground pepper to taste
Instructions
- Cook the beets using any preferred method - microwave, boil, or roast whole - until tender but not overdone. Plunge into cold water to cool, then peel and cut into chunks.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place half of the oats in a small bowl and cover with ¼ cup boiling water. Let stand until needed.
- Heat the oil in a small skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and scallions and continue to sauté until soft and beginning to turn golden.
- In a food processor, combine the beets, onion mixture, both the soaked and dry oats, beans, cumin, and both kinds of paprika. Pulse until the mixture is evenly and finely chopped, scraping down the sides as needed.
- Transfer the mixture to a bowl. Taste and adjust seasonings, then season with salt and pepper.
- Lightly oil a ½-cup measuring cup and pack it firmly with the beet mixture. Invert onto the baking sheet with a sharp tap and flatten to about ½-inch thickness. Repeat with remaining mixture. (For smaller slider-sized burgers, use a ¼-cup measure.)
- Bake for 15 minutes until the bottom is starting to brown. Carefully flip each burger and bake for another 15 minutes until lightly browned on both sides. Serve hot or warm.
Nutrition (Estimate per Serving)
Calories: 6kcalCarbohydrates: 1gSodium: 1mgPotassium: 20mgSugar: 1gVitamin C: 1mgCalcium: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Easy Vegan Portobella Burgers
These easy vegan portobella burgers are the simplest path to a seriously satisfying grilled burger - just marinate the caps, hit them with heat, and pile on the toppings.
Key Ingredients & Substitutions
- Portobello mushroom caps. The star - large, meaty caps that absorb marinade beautifully and cook up juicy and satisfying. Look for caps that are firm and dry, without soft spots. Wipe them clean with a damp cloth rather than rinsing, since mushrooms absorb water quickly and you want them to soak up marinade instead.
- Teriyaki marinade. The classic pairing for portobello burgers. Bottled teriyaki sauce is perfectly fine here, or make your own with soy sauce, mirin, a little sesame oil, garlic, and ginger. Other great marinade options: balsamic vinegar with olive oil and herbs, or a simple red wine vinegar and soy sauce combo.
- Whole-grain buns. Sturdy enough to hold a juicy portobello without getting soggy. Toast them on the grill or in a skillet - it makes a real difference. Ciabatta rolls or toasted English muffins are excellent alternatives.
- Toppings. The beauty of these burgers is how customizable they are. Caramelized onions are especially good here - their sweetness complements the savory mushroom. Baby arugula adds a peppery bite; sliced avocado adds creaminess. Have fun with it.
Helpful Tips
Marinate gill-side down first. Place the portobello caps with the gill side facing down in the marinade for the first portion of the marinating time, then flip. This ensures the undersides - which cook first on the grill - are well coated. At least 15 minutes is good; up to an hour is even better.
Don't discard the remaining marinade. Pour any unused marinade back into the bottle and set it aside. You'll want to brush the caps with additional marinade as they cook, which keeps them moist and adds a lacquered, slightly charred glaze that's absolutely delicious.
High heat for grill marks, medium for pan cooking. On a grill, you want high heat to get those gorgeous char marks. In a skillet, medium is better - high heat causes the marinade to burn before the mushroom is cooked through. Either way, don't rush it. The caps need a full 4-5 minutes per side.
Toast your buns. A dry, untoasted bun is the fastest way to make a great portobello burger feel disappointing. Throw the buns on the grill or cut-side-down in a dry skillet for 1-2 minutes. It makes the whole burger better.
Let them rest for a minute before serving. Portobello caps release a lot of moisture as they cool slightly. Give them 60 seconds on a rack or plate before loading onto the bun - this keeps the bottom bun from going soggy immediately.
Variations
- Balsamic marinade. Swap the teriyaki for a mix of 3 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, and a pinch of dried thyme. Rich, tangy, and excellent with caramelized onions.
- Smoky chipotle version. Use a marinade of soy sauce, lime juice, 1 teaspoon chipotle powder, and a drizzle of maple syrup. Serve with guacamole and pickled jalapeños for a Tex-Mex twist.
- Italian herb version. Marinate in olive oil with garlic, balsamic, and Italian seasoning. Top with roasted red peppers, vegan mozzarella, and fresh basil - it's essentially a Caprese burger.
- Pan-cooked with wine. For indoor cooking, deglaze the pan with a splash of red wine halfway through cooking. It adds depth and creates a silky pan sauce to drizzle over the finished burger.
- Make it a bowl. Skip the bun entirely and serve the portobello cap over a grain bowl with farro, roasted vegetables, and tahini dressing. The teriyaki flavor works beautifully in this context.
- Add cheese. In the last minute of cooking, place a slice of vegan cheese on the gill side and cover with a lid or dome to melt it slightly. Pepper jack or smoked gouda style vegan cheeses are both fantastic here.
Serving Ideas
The classic approach is on a toasted whole-grain bun with caramelized or raw onion, baby greens, sliced tomato, and a generous schmear of vegan mayo. The portobello is substantial enough to hold its own against bold toppings - sautéed garlic, a drizzle of teriyaki, pickles, and mustard all work beautifully. If you're serving a crowd, set out a spread of condiments and toppings and let everyone build their own. For more inspiration, check out the best portobello mushroom recipes on VegKitchen.
Without a bun, these are just as satisfying. Serve a portobello cap over cooked grains with roasted vegetables and a drizzle of the pan sauce. They're also excellent alongside grilled corn and a bright fresh tomato relish - simple, summery, and effortless.
Storing & Freezing
Cooked portobello caps keep well in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of marinade or water to prevent sticking, or warm in a 350°F oven for about 8 minutes. They're also surprisingly good cold, sliced thin over a salad.
Portobello burgers don't freeze especially well - the texture becomes quite soft and watery after thawing. They're best made fresh or made a day ahead and refrigerated. If you do freeze them, wrap individually and reheat in the oven rather than the microwave for the best texture.
More Vegan Burger Recipes
If you loved this recipe, check out our full collection of the best vegan burger recipes, including our chipotle black bean burgers and our vegan beet burgers - or here are a few more individual favorites:
- Vegan Chipotle Black Bean Burgers
- Vegan Quinoa Mushroom Burger
- Vegan Beet Burgers
- Vegan Curried Tofu Burgers
- Best Vegan Burger Recipes
Recipe
Easy Vegan Portobella Burgers
These easy vegan portobella burgers are juicy, smoky, and ready in minutes — just marinate, grill or pan-cook, and pile on your favorite toppings.
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Servings: burgers
Ingredients
- portobello caps as many as needed (1 per serving)
- teriyaki marinade homemade or bottled; as needed for marinating
- whole-grain buns or toasted English muffins
Toppings (Optional)
- onions carmelized or raw slices
- garlic sautéed
- scallions thinly sliced
- tomatoes sliced
- baby greens baby spinach or baby arugula
- salsa store bought or homemade
- ketchup
- mustard
- sweet pickle relish
- vegan mayonnaise
Instructions
- Stem the portabellas and wipe them clean. Pour the marinade of choice into a shallow container and arrange the portobello caps, underside down, in a single layer. Let stand for at least 15 minutes and up to an hour. Pour unused marinade back into a bottle for finishing the dish; you'll have enough left over to use for another occasion.
- To grill: Prepare grill. Grill the portobellos, underside down, for 4–5 minutes. Brush generously with more marinade, then flip and grill for 5 minutes longer or until charred to your liking.
- To cook in a skillet: Heat a shallow layer of marinade in the skillet. Cook the portobellos, underside down, for 4–5 minutes. Flip and cook for 5 minutes longer, or until browned to your liking. Add a small amount of additional marinade if needed to keep the skillet moist.
- Serve portobello caps on whole-grain buns with whatever other toppings you'd like. You can place a variety of these toppings and condiments on the table, and let everyone fix their own sandwich!
Nutrition (Estimate per Serving)
Calories: 99kcalCarbohydrates: 17gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2825mgPotassium: 258mgFiber: 1gSugar: 11gVitamin A: 1IUVitamin C: 2mgCalcium: 30mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Creamy Mushroom Pasta
This vegan creamy mushroom pasta delivers everything you want in a comfort food dinner - a velvety, herb-flecked sauce, tender baby bella mushrooms, and hearty pasta, all ready in under 30 minutes.
Key Ingredients & Substitutions
- Pasta. Rotini or penne work beautifully here - their ridges and tubes catch the creamy sauce. Any short pasta shape works; if you use spaghetti or linguine, just be sure to toss well so every strand gets coated.
- Baby bella mushrooms. Also called cremini, these bring a deep, savory flavor and meaty texture. White button mushrooms are the easiest swap, or go more luxurious with shiitakes, oyster mushrooms, or a mix of whatever's at the store.
- Full-fat coconut milk. This is the backbone of the creamy sauce - don't use light coconut milk or the sauce will be thin. Cashew cream (blend 1 cup soaked cashews with ¾ cup water) works beautifully if you want a more neutral flavor.
- Vegan butter. Combined with flour, it forms the roux that thickens the sauce. Olive oil can substitute in a pinch, though the butter adds more richness.
- Vegetable broth. Use a good-quality broth - it forms the other half of the sauce. Low-sodium is fine; just taste and adjust salt at the end.
- Soy sauce. Adds umami depth that makes the sauce complex. Tamari works as a 1:1 swap and keeps the dish gluten-free.
- White wine. A dry white like Chardonnay or Pinot Grigio deglazes the pan and adds brightness. If you'd rather skip it, substitute an equal amount of extra vegetable broth with a small squeeze of lemon juice.
- Fresh thyme. The aromatic that ties everything together. Dried thyme works in a pinch - use about half as much (1 teaspoon dried instead of 2 teaspoons fresh).
Helpful Tips
Don't rush the mushrooms. Give them space in the pan and let them cook undisturbed for a couple of minutes before stirring. They need time to release their liquid and then let that liquid fully evaporate - this is where the deep, savory flavor comes from. If you rush this step by stirring constantly, you'll end up with steamed, waterlogged mushrooms instead of golden, concentrated ones.
Make a proper roux. After adding the vegan butter to the cooked mushrooms, let it melt fully before sprinkling in the flour. Stir the flour into the butter and vegetables and cook for about a minute - this cooks out the raw flour taste and ensures your sauce won't be starchy. It should look like a pale, sandy paste clinging to the vegetables.
Add the broth slowly. Pour in a splash of vegetable broth, stir vigorously until smooth, then add more. This gradual approach prevents lumps from forming in the sauce. If you do end up with a few lumps, a quick whisk usually smooths everything out.
Use the pasta cooking water. Before you drain the pasta, scoop out a cup of the starchy cooking water. If your sauce turns out thicker than you'd like after adding the pasta, a splash of pasta water loosens it perfectly and helps everything cling together.
Taste before serving. The soy sauce adds salt, and different broths vary in saltiness - so always taste the finished sauce before plating. A pinch of salt, an extra crack of black pepper, or a squeeze of lemon can make a big difference.
Also worth trying: our Italian-style vegan sausage and peppers.
Variations
- Add greens. Stir a few handfuls of fresh spinach or baby kale into the sauce just before adding the pasta - it wilts in about a minute and adds color and nutrients.
- Boost the protein. Fold in crispy baked tofu cubes, white beans, or slices of vegan sausage to make it a heartier meal.
- Make it spicy. Double the red pepper flakes or stir in a teaspoon of sriracha or calabrian chili paste for a sauce with a kick.
- Switch the mushrooms. Shiitakes add a more intense, earthy flavor; oyster mushrooms are silkier and delicate; portobello caps sliced into strips give big, meaty bites. A mix of two or three varieties is especially good.
- Go gluten-free. Use your favorite gluten-free pasta and swap the soy sauce for tamari. The rest of the recipe is naturally gluten-free.
- Add a sun-dried tomato twist. Stir in 2-3 tablespoons of chopped sun-dried tomatoes (oil-packed) with the garlic for a sweet, jammy contrast to the earthy mushrooms.
Serving Ideas
This pasta is a full meal on its own, but a simple side rounds it out nicely. Warm, crusty bread or garlic bread is the obvious choice - you'll want something to swipe up every last bit of sauce from the bowl. A lightly dressed arugula salad with lemon and olive oil cuts through the richness beautifully.
For a bigger spread, roasted broccoli or asparagus alongside this dish is a great pairing - the slight char on the vegetables plays well against the creamy sauce. If you're serving this for guests, pair it with a side of glazed baked onions and pasta dishes like vegan zucchini lasagna or a hearty vegan pot pie casserole or Vegan Pasta Alfredo with Peas & Asparagus for variety.
Storing & Freezing
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the sauce as it sits, so when reheating add a splash of vegetable broth or plant milk and stir over medium-low heat until the sauce loosens and everything is warmed through. It reheats beautifully on the stovetop; the microwave works too, just stir halfway through.
This dish doesn't freeze well - the coconut milk sauce tends to separate and become grainy after thawing, and the pasta turns mushy. It's best made fresh or enjoyed within a few days from the fridge. If you want to meal prep ahead, you can make the sauce (without the pasta) and freeze that separately for up to 2 months, then cook fresh pasta to toss with it when ready.
More Vegan Pasta Recipes
If you loved this creamy mushroom pasta, here are a few more vegan pasta dinners to try:
- Vegan Vodka Pasta
- Vegan Spinach Mushroom Lasagna
- Vegan Pasta Alfredo with Peas & Asparagus
- Roasted Butternut Squash and Pasta Casserole
Recipe
Vegan Creamy Mushroom Pasta
Rich, velvety, and packed with earthy mushroom flavor, this vegan creamy mushroom pasta comes together in under 30 minutes with simple pantry staples — no dairy needed.
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Servings: servings
Ingredients
- 1 lb pasta rotini or penne recommended
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 16 oz baby bella mushrooms sliced
- 3 cloves garlic minced
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons dry white wine such as Chardonnay or Pinot Grigio; sub extra broth if preferred
- 3 tablespoons vegan butter
- 3 tablespoons all-purpose flour use gluten-free flour blend if needed
- 1 cup vegetable broth
- 1 cup full-fat coconut milk shaken well before opening
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 teaspoons fresh thyme minced, plus more to garnish
Instructions
- Cook the pasta according to package directions until al dente. Reserve a cup of pasta water before draining, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring frequently, until softened and translucent, about 4–5 minutes.
- Add the sliced mushrooms and spread them into a single layer. Cook without stirring for 2 minutes, then stir and continue cooking until the mushrooms have released their liquid and it has fully evaporated, about 8–10 minutes total. Add the minced garlic and red pepper flakes and cook for 1 more minute.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 1 minute. Add the vegan butter and let it melt completely, then sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to eliminate the raw flour taste.
- Slowly pour in the vegetable broth a little at a time, stirring continuously after each addition to prevent lumps. Once all the broth is incorporated, stir in the coconut milk, soy sauce, and thyme.
- Bring the sauce to a gentle simmer and cook, stirring occasionally, until thickened to a creamy consistency, about 3–4 minutes. If the sauce becomes too thick, loosen it with a splash of reserved pasta water.
- Add the cooked pasta to the skillet and toss well to coat every piece in the sauce. Taste and adjust salt and pepper as needed.
- Serve immediately, garnished with fresh thyme leaves.
Nutrition (Estimate per Serving)
Calories: 3kcalCarbohydrates: 1gProtein: 14gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 235mgPotassium: 651mgFiber: 3gSugar: 1gVitamin A: 125IUVitamin C: 3mgCalcium: 48mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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